YOUR SOLIN GENERATED RECIPE
Garlic Beef Skillet with Roasted Vegetables
Sautéed lean ground beef and aromatic garlic tossed with vibrant roasted zucchini and colorful frozen peppers for a savory, nutrient-dense skillet meal.
INGREDIENTS
6 oz ground beef
1 medium zucchini
0.5 medium onion
3 cloves garlic
0.5 cup frozen mixed vegetables
1 cup frozen bell peppers
0 tsp olive oil
0.5 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the zucchini and onion into bite-sized pieces.
Toss the zucchini, onion, and frozen bell peppers with 0.5 tsp of the olive oil and a pinch of the sea salt on the prepared baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and show golden caramelized edges.
While the vegetables roast, heat the remaining 0.5 tsp of olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet, breaking it apart with a spatula, and cook until fully browned.
Mince the garlic and add it to the beef along with the frozen mixed vegetables, sautéing for 5 minutes until the vegetables are heated through.
Remove the roasted vegetables from the oven and fold them into the beef skillet.
Season the entire dish with the remaining sea salt and black pepper before serving hot.