Summer Vegetable Bowl

A vibrant, fresh bowl featuring sautéed zucchini, juicy tomatoes, sweet corn, and colorful bell peppers served over fluffy rice and finished with fragrant fresh basil. This Summer Vegetable Bowl is the perfect choice for a light and healthy summer meal.

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This easy-to-follow recipe brings the best of the season's harvest to your table, combining savory aromatics like garlic with the brightness of fresh basil and optional lemon juice for a refreshing finish.

Ingredients

• 2 medium zucchini, sliced into half-moons
• 2 cups cherry tomatoes, halved
• 1 cup sweet corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cups cooked white or brown rice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• ½ cup fresh basil leaves, torn
• 1 tablespoon lemon juice (optional)

Instructions

Step 1

Cook the rice according to package instructions. Keep warm.

Step 2

Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.

Step 3

Add zucchini, bell peppers, and corn. Season with salt and pepper. Sauté for 6–8 minutes, stirring occasionally, until vegetables are just tender.

Step 4

Stir in the cherry tomatoes and cook for another 2–3 minutes, until tomatoes begin to soften.

Step 5

If using, drizzle with lemon juice. Adjust seasoning with salt, pepper, and red pepper flakes as desired.

Step 6

To serve, divide the rice among four bowls. Top each with the sautéed vegetables.

Step 7

Garnish generously with fresh basil before serving.

Zusatztipps für die Zubereitung

Using a large skillet ensures the vegetables have enough room to sauté properly. Be sure to keep the rice warm in a saucepan or rice cooker while you prepare the vegetable topping so the entire dish is served at the perfect temperature.

Varianten und Anpassungen

For extra protein, you can easily add grilled tofu or chickpeas to the bowl. For a different flavor profile, try stirring in a spoonful of pesto, and remember to double-check that your rice and corn are processed in allergen-safe facilities if needed.

Serviervorschläge

This vibrant bowl pairs beautifully with a crisp Sauvignon Blanc or a refreshing iced herbal tea. Always finish the dish with a generous garnish of fresh torn basil leaves to maximize the aroma and flavor.

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This Summer Vegetable Bowl is a delicious and simple way to celebrate summer's bounty in a single, colorful, and nutritious dish.

Recipe Help & FAQs

→ Can I use other vegetables in this bowl?

Absolutely. This bowl works beautifully with eggplant, summer squash, green beans, or fresh spinach. Add heartier vegetables earlier in the cooking process and delicate greens like spinach at the very end.

→ How long does this keep in the refrigerator?

The sautéed vegetables and rice will stay fresh for 3-4 days when stored separately in airtight containers. Reheat the vegetables gently in a skillet and warm the rice before assembling fresh bowls.

→ What's the best rice to use?

Both white and brown rice work wonderfully here. Brown rice adds nutty flavor and extra fiber, while white rice offers a lighter texture that really lets the vegetables shine. Quinoa or farro make excellent alternatives too.

→ Can I make this ahead of time?

You can cook the rice and sauté the vegetables up to a day in advance. Store them separately and reheat before serving. Add the fresh basil just before serving to maintain its bright flavor and appearance.

→ What protein additions work well?

Grilled tofu, pan-seared chickpeas, or roasted chickpeas add satisfying protein. Feta cheese, goat cheese, or a poached egg also complement the vegetables beautifully while keeping the dish vegetarian.

→ Is the red pepper flakes necessary?

Not at all. The red pepper flakes add gentle warmth, but you can omit them entirely for a milder dish. Alternatively, substitute with a pinch of smoked paprika for depth without significant heat.