Summer Vegetable Bowl

Embrace the vibrant flavors of the season with this Summer Vegetable Bowl. Featuring a colorful medley of sautéed zucchini, sweet corn, and juicy tomatoes served over a bed of fluffy rice, this dish is a refreshing celebration of fresh produce finished with fragrant basil.

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This easy-to-make bowl is perfect for busy weeknights or a light weekend lunch. The combination of sweet bell peppers and savory garlic creates a balanced flavor profile that everyone will enjoy.

Ingredients

• Vegetables
• 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
• Base
• 2 cups cooked white or brown rice
• Aromatics & Garnish
• 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
• Optional
• 1 tablespoon lemon juice

Instructions

Step 1: Prepare the Base

Cook the rice according to package instructions. Keep warm.

Step 2: Sauté Aromatics

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

Step 3: Cook Vegetables

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: Add Tomatoes

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

Step 5: Finish Seasoning

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

Step 6: Assemble

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

Step 7: Garnish

Garnish generously with fresh basil before serving.

Zusatztipps für die Zubereitung

For extra protein, you can add grilled tofu or chickpeas to the bowl. To elevate the flavor further, try stirring in a spoonful of pesto before serving.

Varianten und Anpassungen

This recipe is highly versatile; you can adjust the heat level by increasing the red pepper flakes or swap white rice for brown rice or quinoa depending on your preference.

Serviervorschläge

Serve this warm bowl alongside a crisp Sauvignon Blanc or a refreshing iced herbal tea for a complete summer dining experience.

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Garnish your finished bowl with plenty of fresh, torn basil to bring out the aromatic brightness of this healthy and satisfying summer meal.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, you can prepare the vegetables and rice in advance. Store them separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables gently before serving and add fresh basil just before eating.

→ What other grains can I use instead of rice?

Quinoa, farro, couscous, or even cauliflower rice work beautifully as alternatives. Adjust cooking times according to your chosen grain's package instructions.

→ How can I add more protein to this bowl?

Grilled tofu, roasted chickpeas, or a poached egg make excellent protein additions. You can also serve alongside grilled chicken or fish if you eat meat.

→ Can I use frozen vegetables?

Fresh vegetables yield the best texture, but you can substitute frozen corn and bell peppers in a pinch. Thaw and pat them dry before cooking to prevent excess moisture in the pan.

→ Is this dish served hot or cold?

It's traditionally served warm over freshly cooked rice, but the flavors also develop beautifully when served at room temperature, making it perfect for picnics or packed lunches.