Save to Pinterest I threw this together on a Thursday night when the farmers market haul was threatening to wilt on my counter. The zucchini were starting to get that soft spot, the tomatoes were at their absolute peak, and I had more bell peppers than any reasonable person needed. What started as a use-it-up dinner turned into something I craved all summer long. The colors alone made me feel like I was doing something right, even though it was almost too easy to call cooking.
The first time I made this for friends, I apologized for how simple it was. They looked at me like I was crazy and went back for seconds. One of them started bringing over vegetables from her garden every few weeks, and we turned it into a casual standing date. We'd chop and talk, and somehow the bowls always tasted better when we made them together. It became less about the recipe and more about the ritual of slowing down.
Ingredients
- Zucchini: Slice them into half-moons so they cook evenly and get those perfect caramelized edges without turning to mush.
- Cherry tomatoes: Halving them lets their juices burst into the skillet and create a light, natural sauce that coats everything.
- Sweet corn kernels: Fresh is incredible if you can get it, but frozen works beautifully and saves you from wrestling with cobs.
- Red and yellow bell peppers: The mix of colors is not just pretty, it adds a subtle sweetness that balances the acidity of the tomatoes.
- Cooked rice: White or brown, your call, just make sure it is fluffy and warm so it soaks up all those vegetable juices.
- Olive oil: Use something you would happily dip bread into, it makes a difference when the ingredients are this simple.
- Garlic: Minced fine and sautéed just until it smells like heaven, not a second longer or it turns bitter.
- Salt, black pepper, and red pepper flakes: Season in layers, taste as you go, and do not be shy with the flakes if you like a little heat.
- Fresh basil: Torn by hand right before serving, it smells like sunshine and ties the whole bowl together.
- Lemon juice: Optional, but a squeeze at the end brightens everything up like turning on a light.
Instructions
- Get the rice going:
- Cook your rice however you normally do, whether that is a rice cooker or a pot on the stove. Keep it covered and warm while you handle the vegetables.
- Warm the garlic:
- Heat the olive oil in a large skillet over medium heat, add the minced garlic, and let it sizzle for about a minute until the kitchen smells amazing. Do not let it brown.
- Sauté the sturdy vegetables:
- Toss in the zucchini, bell peppers, and corn, season with salt and pepper, and stir occasionally for 6 to 8 minutes. You want them tender but still holding their shape, with a few golden spots.
- Add the tomatoes:
- Stir in the cherry tomatoes and cook for another 2 to 3 minutes until they start to collapse and release their juices. The skillet should look glossy and smell sweet.
- Finish and adjust:
- Drizzle with lemon juice if you are using it, then taste and add more salt, pepper, or red pepper flakes as needed. Trust your instincts here.
- Assemble the bowls:
- Divide the warm rice among four bowls and spoon the sautéed vegetables generously over the top. Tear the fresh basil leaves and scatter them over everything just before serving.
Save to Pinterest I remember sitting on the back porch with a bowl of this, barefoot and sweaty, listening to the cicadas. It was one of those evenings where nothing needed to be complicated. The vegetables were sweet, the basil smelled like a garden, and I felt ridiculously content. That is when I realized good food does not have to be fancy, it just has to be honest.
Making It Your Own
This bowl is endlessly flexible. I have added grilled tofu for extra protein, stirred in a spoonful of pesto when I had it on hand, and even tossed in white beans for heft. You can use whatever vegetables are in season or hiding in your crisper drawer. The rice can be swapped for quinoa, farro, or even couscous if that is what you have. The formula stays the same, the flavors just shift with whatever you bring to it.
Serving Suggestions
I love this bowl with a glass of crisp Sauvignon Blanc on a warm night, but iced herbal tea works just as well if you are keeping it casual. It is light enough for lunch but satisfying enough for dinner, especially if you add a side of crusty bread or a simple green salad. Leftovers reheat surprisingly well, though the basil is best added fresh each time. Sometimes I will top it with a fried egg in the morning and call it breakfast.
Storage and Reheating
Store the rice and vegetables separately in airtight containers in the fridge for up to three days. Reheat gently in a skillet with a splash of water or olive oil to bring back some moisture. The vegetables might soften a bit more, but they still taste great.
- If meal prepping, keep the basil and lemon juice on the side to add fresh when you are ready to eat.
- The vegetables can be eaten cold over greens as a salad if you do not feel like reheating.
- Freeze the cooked rice separately if you want to make this even faster next time.
Save to Pinterest This bowl has become my go to when I want something nourishing without spending an hour in the kitchen. It reminds me that the best meals are often the simplest ones, built from whatever is ripe and ready.
Answers to Recipe Questions
- → Can I use other vegetables in this bowl?
Absolutely. This bowl works beautifully with eggplant, summer squash, green beans, or fresh spinach. Adjust cooking times so vegetables stay tender-crisp and maintain their vibrant colors.
- → What protein additions work well?
Grilled tofu, roasted chickpeas, or pan-seared halloumi complement these flavors perfectly. Simply prepare your protein separately and arrange atop the vegetables when serving.
- → Can I prepare this ahead?
The rice and sautéed vegetables keep well for 2-3 days when refrigerated separately. Reheat gently on the stovetop, adding fresh basil just before serving for the brightest flavor.
- → Is quinoa a good rice substitute?
Quinoa works wonderfully here and adds extra protein. Prepare according to package instructions and use in place of rice for a nutty, nutritious base.
- → How do I prevent vegetables from becoming mushy?
Cut vegetables uniformly and avoid overcrowding the pan. Sauté over medium heat and stop cooking when vegetables are just tender—cherry tomatoes should soften slightly but hold their shape.
- → Can I make this spicy?
Increase crushed red pepper flakes to ½ teaspoon or add diced jalapeño along with the garlic. A drizzle of spicy olive oil or chili crisp before serving adds lovely heat.