Summer Vegetable Bowl (Print Version)

Vibrant summer vegetables sautéed and served over fluffy rice with fresh basil

# 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 and Garnish

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

→ Optional

13 - 1 tablespoon fresh lemon juice

# How-To Steps:

01 - Cook the 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 2 to 3 additional minutes until tomatoes begin to soften.
05 - Drizzle with lemon juice if desired. Taste and adjust seasoning with salt, pepper, and red pepper flakes to preference.
06 - Divide warm rice evenly among four bowls. Top each portion with equal amounts of sautéed vegetables.
07 - Crown each bowl generously with fresh torn basil and serve immediately.

# Expert Hints:

01 -
  • It comes together faster than you'd think, leaving your kitchen cool and your dinner table happy.
  • The vegetables stay tender without turning mushy, keeping that satisfying bite that makes each forkful interesting.
  • You can make it with whatever's at the farmers market or hiding in your crisper drawer.
02 -
  • Don't overcrowd the pan or skip stirring—the vegetables need space and heat to sauté properly instead of steaming in their own moisture.
  • Add the tomatoes last or they'll break down too much; they only need a minute or two to warm through and release their juice.
03 -
  • Prep all your vegetables before you start cooking so you're not scrambling with a hot pan waiting; it keeps the timing smooth and the stress low.
  • A squeeze of good olive oil drizzled over the finished bowl adds richness without requiring any extra cooking, and it makes everything taste more intentional.
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