Name: Roasted Vegetables with Meat (Cast‑Iron Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Rustic
Ingredients: 300g beef or chicken, cut into chunks; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried rosemary or thyme; 2 cloves garlic, minced; 1 large potato, diced; 1 carrot, sliced; 1 zucchini, sliced; 1 red bell pepper, chopped; 1 small red onion, sliced; 1 tbsp balsamic vinegar (optional); Fresh parsley for garnish

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A hearty cast‑iron skillet roast of vegetables and meat—vibrant zucchini, tomatoes, potatoes, and savory meat come together in a one‑pan feast.

Why You’ll Love This Recipe

Everything bakes together, melding flavors and textures in a beautifully rustic dish. Juicy meat, caramelized vegetables—minimal effort, maximum reward. Ideal for cozy dinners or feeding family.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Meat (sausage, chicken pieces, or pork), cut into chunks
Zucchini, sliced or chunked
Small potatoes, halved or quartered
Cherry tomatoes or tomato pieces
Olive oil
Salt and pepper
Herbs (e.g., thyme, rosemary)
Optional: garlic, onion, bell peppers, balsamic drizzle

directions

Preheat oven and heat a cast‑iron skillet with some oil.
Add meat and sear until browned. Add potatoes, zucchini, onions, garlic, season all with salt, pepper, and herbs. Stir to combine.
Roast in oven until vegetables are tender and meat is cooked through; toss tomatoes in near the end so they soften without disintegrating. Serve straight from skillet.

Servings and timing

Servings: 3–4
Prep time: 15 minutes
Roast time: 35–40 minutes
Total time: 55 minutes

Variations

Use different root vegetables such as carrots or sweet potatoes.
Swap herbs—use oregano, basil, or marjoram depending on meat choice.
Add a splash of balsamic vinegar or lemon juice before serving.
Include olives or artichoke hearts for Mediterranean flair.

storage/reheating

Refrigerate for up to 3 days. Reheat in oven or skillet—add a splash of water or oil to refresh textures.

FAQs

Can I use other meats?

Yes—only adjust roasting time as needed for meats such as lamb or beef.

Can this be made vegetarian?

Use hearty vegetables and maybe plant‑based sausage; add chickpeas for protein.

How to ensure potatoes cook through?

Cut potatoes small and begin roasting them before adding sensitive vegetables like zucchini.

Can I cook entirely on stovetop?

Yes—brown meat and vegetables together, then cover and cook until tender (longer stovetop time).

Is this gluten‑free?

Yes, naturally, as long as seasoning or sausages are gluten‑free.

Can I add peppers?

Yes—bell peppers or hot peppers add color and flavor.

How to deepen flavor?

Add garlic, onion, or finish with grated cheese or fresh herbs before serving.

Can I batch‑cook this?

Yes—roast in larger batches and store in portions for ready meals.

What wine pairs well?

A robust red like Merlot or medium‑bodied white like Viognier complements well.

Can I freeze leftovers?

Yes—for up to 2 months. Thaw and reheat in oven for best texture.

Conclusion

This rustic roasted vegetable and meat skillet is flavorful, convenient, and comforting. Perfect for casual dinners or entertaining—a complete meal in one vessel.

Roasted Vegetables with Meat (Cast‑Iron Style)

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A rustic and hearty one-pan meal featuring perfectly roasted vegetables and seared meat, all cooked in a cast-iron skillet for deep flavor and crispy edges.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 3–4 servings 1x
Category: Main Dish
Method: Roasted
Cuisine: Rustic
Diet: Halal

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss meat chunks with 1 tbsp olive oil, salt, pepper, rosemary, and minced garlic.
In another bowl, toss all vegetables with the remaining olive oil and a pinch of salt.
Heat a cast-iron skillet over medium-high heat. Sear the meat chunks for 2–3 minutes per side until browned. Remove and set aside.
Add the vegetables to the skillet and cook for 5 minutes, stirring occasionally.
Return the seared meat to the skillet, mix with the vegetables, and drizzle with balsamic vinegar if using.
Transfer the skillet to the oven and roast for 20–25 minutes, or until vegetables are tender and slightly charred.
Garnish with fresh parsley and serve hot.