Summer Vegetable Bowl (Print Version)

Vibrant bowl with sautéed seasonal vegetables over fluffy rice finished with fresh basil.

# Components:

→ Vegetables

01 - 2 medium zucchini, sliced into half-moons
02 - 2 cups cherry tomatoes, halved
03 - 1 cup sweet corn kernels, fresh or frozen
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced

→ Base

06 - 2 cups cooked white or brown rice

→ Aromatics and Seasoning

07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes, optional
12 - ½ cup fresh basil leaves, torn
13 - 1 tablespoon fresh lemon juice, optional

# Preparation Steps:

01 - Cook rice according to package instructions and keep warm until ready to serve.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add zucchini, red bell pepper, yellow bell pepper, and corn to the skillet. Season with salt and black pepper. Sauté for 6 to 8 minutes, stirring occasionally, until vegetables are tender-crisp.
04 - Stir in cherry tomatoes and cook for an additional 2 to 3 minutes until tomatoes begin to soften.
05 - Drizzle with lemon juice if desired. Taste and adjust seasoning with additional salt, black pepper, and red pepper flakes to preference.
06 - Divide warm rice evenly among four bowls. Top each bowl with the sautéed vegetable mixture.
07 - Crown each bowl generously with torn fresh basil leaves and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking itself.
  • The vegetables stay tender but still have a little snap, which makes every bite feel fresh instead of mushy.
  • You can swap in whatever vegetables you have on hand and it still turns out delicious.
  • Its light enough for hot evenings but satisfying enough that you wont be hungry an hour later.
02 -
  • Dont crowd the skillet or the vegetables will steam instead of getting those nice caramelized edges.
  • Add the tomatoes last so they keep their shape and dont turn into sauce before youre ready.
  • Tear the basil instead of chopping it, bruised basil tastes sharper and less sweet.
03 -
  • Use a skillet large enough that the vegetables can spread out in a single layer, this helps them cook evenly and get a little char.
  • If your tomatoes are very juicy, save a few to add raw at the end for a fresh contrast.
  • Taste your vegetables as they cook, theyll tell you when theyre ready by how sweet and tender they become.
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