Summer Vegetable Bowl (Printable Version)

Sautéed summer vegetables over fluffy rice 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 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

# Directions:

01 - Cook the rice according to package instructions and keep warm.
02 - Heat olive oil in a large skillet over medium heat. Add 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 just 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 desired. Adjust seasoning with salt, pepper, and red pepper flakes according to taste.
06 - Divide the cooked rice evenly among four serving bowls. Top each portion with the sautéed vegetables and their cooking liquid.
07 - Garnish each bowl generously with fresh torn basil immediately before serving.

# Expert Suggestions:

01 -
  • It's ready in 35 minutes flat, which means you can eat dinner before the day cools down.
  • Every vegetable stays bright and crisp, not mushy or sad—there's a real difference when you don't overcook.
  • The bowl adapts to whatever you have on hand, so it never feels repetitive week after week.
02 -
  • Don't walk away from the skillet once the garlic goes in—even a minute of inattention turns it bitter and ruins the whole base.
  • The vegetables cook faster than you think they should, so have everything prepped and ready before the pan is even hot.
  • Overseasoning at the end is easier than fixing it, so taste constantly and trust your instincts about when things are balanced.
03 -
  • Cook your rice ahead of time if you want—it reheats beautifully and cuts your active cooking time in half on busy days.
  • Don't skip tearing the basil by hand; a knife bruises it and turns it dark before it even hits the bowl.
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