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GROUND BEEF WITH ROASTED VEGETABLES

Indulge in the delicious simplicity of Ground Beef with Roasted Vegetables by Dr. Cindy Tanzar! This nourishing recipe features succulent grass-fed ground beef, complemented by roasted eggplant, aromatic onions, and juicy petite tomatoes. Seasoned with oregano and a splash of balsamic vinegar, this dish bursts with flavor and covers your protein and vegetable requirements. Easy to prepare, it's an ideal choice for busy nights—simply roast the eggplant while you brown the beef mixture on the stovetop. Enjoy this wholesome and filling meal solo or double the recipe for delightful leftovers that are perfect for lunch or another dinner. Dive into this comforting dish and treat your taste buds to a delightful experience!

GROUND BEEF WITH ROASTED VEGETABLES BY Dr. Cindy Tanzar

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Plan: (Standard)

Serving information: Makes 2 servings covering your protein and vegetables.

This hearty dish combines tender ground beef with a medley of roasted eggplant and vibrant vegetables, making it a nourishing meal that’s both satisfying and delicious. Perfect for quick weeknight dinners, this recipe delivers protein and colorful veggies in every bite.

INGREDIENTS

  • 1 medium eggplant
  • 1 Tbs. extra virgin coconut, macadamia nut or grapeseed oil
  • ½ lb. grass-fed ground beef
  • 1 cup onion, diced
  • 1 Tbs. minced garlic
  • 1/2 cup petite tomatoes, diced, with juices
  • 1-1/2 tsp. dried oregano
  • 1 Tbs. balsamic vinegar (without sugar)
  • Himalayan sea salt and fresh ground black pepper, to taste

INSTRUCTIONS

  1. Preheat oven to 400 F. Cut eggplant in half lengthwise. Score the flesh with a knife diagonally, about 1” apart, cutting deep without puncturing the skin. Turn eggplant around and score again, creating a diamond pattern. Brush with oil and lay cut side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes, until tender.
  2. While eggplant is roasting, brown the ground beef in a large skillet. (Do not drain grass-fed beef, leaving juices.) Add onion and garlic, cooking until translucent. Add tomatoes and oregano and season with sea salt and pepper. Simmer for 10-15 minutes, until tomatoes are slightly broken down. Add the balsamic vinegar.
  3. When the eggplant is done, scoop out 1-1/2 cups, and place into the ground beef mixture. Mix gently and enjoy!
  4. Double your recipe and have plenty of leftover for lunch or another dinner!