Summer Vegetable Bowl with Zucchini (Printable version)

Colorful sautéed vegetables over fluffy rice with fresh basil finish

# What you need:

→ 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 & Garnish

07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - 1/2 cup fresh basil leaves, torn

→ Optional

13 - 1 tablespoon lemon juice

# How to Make It:

01 - Cook the rice according to package instructions and keep warm.
02 - Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
03 - Add zucchini, bell peppers, and corn to the skillet. Season with salt and black pepper. Sauté for 6 to 8 minutes, stirring occasionally, until vegetables are tender.
04 - Stir in the cherry tomatoes and cook for an additional 2 to 3 minutes, until tomatoes begin to soften.
05 - Drizzle with lemon juice if using. Adjust seasoning with salt, black pepper, and red pepper flakes as desired.
06 - Divide the cooked rice among four bowls. Top each portion with the sautéed vegetables.
07 - Garnish generously with fresh torn basil leaves before serving.

# Expert Advice:

01 -
  • It tastes like the best parts of summer without any fuss or fancy technique.
  • You can swap in whatever vegetables are freshest, and it still works every single time.
  • Cleanup is just one skillet, which means more time outside with a cold drink.
02 -
  • Do not overcook the zucchini or it will turn soggy and sad, pull it off the heat when it still has a little bite.
  • Adding the tomatoes at the end keeps them from breaking down completely and turning the whole thing into soup.
  • Fresh basil is not negotiable, dried just does not have the same bright, aromatic punch.
03 -
  • Cut all your vegetables to similar sizes so they cook at the same rate and nothing gets overdone.
  • Do not skip the step of tasting and adjusting seasoning at the end, that is where the magic happens.
  • A hot skillet is your friend, it gives the vegetables those beautiful caramelized edges without steaming them.
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