Summer Vegetable Bowl with Zucchini (Printable)

Vibrant bowl with sautéed zucchini, tomatoes, corn, and bell peppers over fluffy rice, finished with fresh basil.

# What you'll 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 Seasonings

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

# Method:

01 - Cook the rice according to package instructions and keep warm until ready to assemble.
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 the halved cherry tomatoes and corn. 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 according to taste preference.
06 - Divide the cooked rice evenly among four serving bowls. Top each bowl with equal portions of the sautéed vegetables and their cooking liquid.
07 - Crown each bowl generously with torn fresh basil leaves immediately before serving.

# Expert Advice:

01 -
  • It uses up every colorful vegetable sitting in your crisper drawer without feeling like leftovers.
  • The whole thing comes together in one skillet, which means less cleanup and more time outside.
  • It's flexible enough to eat warm, cold the next day, or even tucked into a wrap for lunch.
02 -
  • Don't overcrowd the skillet or the vegetables will steam instead of sauté, and you'll lose that caramelized edge.
  • Wait to add the tomatoes until the other vegetables are nearly done, otherwise they'll break down too much and turn into mush.
  • Fresh basil should always go on last, if you cook it, it loses its perfume and turns dark.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the vegetables those dark, caramelized spots.
  • If your tomatoes aren't perfectly ripe, a pinch of sugar in the skillet will help balance their acidity.
  • Double the garlic if you love it, I always do, and no one has ever complained.
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