Name: Ground Beef Skillet with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz Ground beef (93% lean); 1 cup Zucchini; 1 cup Red bell pepper; 0.5 cup Red onion; 0.5 tbsp Extra virgin olive oil; 2 cloves Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 0.25 tsp Smoked paprika

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, toss the diced zucchini, red bell pepper, and red onion with the extra virgin olive oil, sea salt, black pepper, dried oregano, and smoked paprika until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 18 to 20 minutes until they are tender and have developed slightly charred, caramelized edges.
While the vegetables are roasting, heat a large cast-iron skillet or non-stick pan over medium-high heat.
Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon or spatula, and cook until browned and no longer pink, approximately 8 to 10 minutes.
Add the minced garlic to the skillet during the final 2 minutes of browning the beef and sauté until fragrant.
Once the beef is fully cooked, drain any excess fat from the skillet if necessary.
Remove the roasted vegetables from the oven and carefully fold them into the skillet with the ground beef.
Toss everything together for 1 minute to allow the flavors to meld, then serve immediately.

Nutrition

Ingredients

Instructions

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