YOUR SOLIN GENERATED RECIPE
Ground Beef Skillet with Roasted Vegetables
Sautéed lean ground beef combined with vibrant oven-roasted bell peppers and zucchini for a savory, nutrient-dense meal with a satisfyingly caramelized finish.
INGREDIENTS
8 oz Ground beef (93% lean)
1 tsp Extra virgin olive oil
1 cup Red bell pepper
1 cup Zucchini
0.5 cup Red onion
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.
Toss the vegetables with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast the vegetables in the oven for 15-20 minutes until they are tender and show slight charring on the edges.
While the vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon or spatula.
Season the beef with garlic powder and smoked paprika, cooking until it is fully browned and cooked through.
Remove the roasted vegetables from the oven and carefully fold them into the skillet with the ground beef.
Stir everything together for 1-2 minutes to allow the flavors to meld.
Garnish with chopped fresh parsley and serve immediately.