Summer Vegetable Bowl (Print)

Vibrant sautéed zucchini, tomatoes, corn, and bell peppers over fluffy rice 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 & 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 fresh lemon juice

# Directions:

01 - Cook rice according to package instructions and keep warm until serving.
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, and yellow bell pepper to the skillet. Season with salt and black pepper. Sauté for 6 to 8 minutes, stirring occasionally, until vegetables are just tender.
04 - Stir in sweet corn kernels and cherry tomatoes. Cook for an additional 2 to 3 minutes until tomatoes begin to soften.
05 - Drizzle with lemon juice if desired. Adjust seasoning with salt, black pepper, and red pepper flakes to taste.
06 - Divide warm rice evenly among four serving bowls. Top each portion with sautéed vegetables.
07 - Crown each bowl generously with fresh torn basil and serve immediately.

# Chef Secrets:

01 -
  • It takes whatever vegetables you have on hand and turns them into something that feels intentional and bright.
  • The basil at the end isn't just garnish, it's the moment the whole dish wakes up and tastes like summer.
  • You can make it once and eat well for days, or double it and feed a crowd without breaking a sweat.
02 -
  • Don't crowd the skillet or the vegetables will steam instead of sauté, if your pan is small, cook them in two batches.
  • Add the tomatoes last because they break down quickly, you want them soft but not collapsed into mush.
  • Wait until the very end to tear the basil, it loses its bright green color and fragrance if it sits too long.
03 -
  • Use a cast iron skillet if you have one, it holds heat well and gives the vegetables a beautiful sear without burning.
  • Save your best olive oil for drizzling at the end instead of cooking, the flavor stays brighter and more pronounced.
  • If your tomatoes aren't perfectly ripe, a pinch of sugar in the pan will help balance their acidity.
Back