A delightful Mediterranean-inspired dish combining seasoned beef and fresh vegetables, perfect for a quick and healthy meal.
Heat a nonstick skillet over medium heat and add half of the olive oil.
Using a nonstick skillet helps reduce the need for excess oil.
Add the ground beef, minced garlic, a pinch of salt, and pepper to the skillet. Cook until the beef is browned and fully cooked, breaking it apart with a wooden spoon.
Ensure the beef is evenly browned for the best flavor.
Remove the cooked beef from the skillet and set it aside.
Draining excess fat from the beef keeps the dish lighter.
In the same skillet, add the remaining olive oil and sauté the chopped red onion for 2 minutes.
Stir frequently to prevent the onion from burning.
Add the sliced zucchini and diced green bell pepper to the skillet. Cook and stir for 4-6 minutes until the vegetables are tender-crisp.
Cut the vegetables into uniform pieces for even cooking.
Stir in the diced tomatoes, red wine vinegar, dried basil, and dried thyme. Season with additional salt and pepper to taste.
Let the mixture simmer briefly to meld the flavors.
Return the cooked beef to the skillet and mix well. Heat through for 2-3 minutes.
Ensure the beef is evenly distributed with the vegetables.
Serve the dish warm, optionally over cooked spaghetti or with a side of crusty bread.
Garnish with freshly chopped parsley for a burst of color and flavor.
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