Summer Vegetable Bowl (Printable)

Vibrant seasonal vegetables sautéed and served 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 & 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

# How to Make It:

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, yellow bell pepper, 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 cherry tomatoes and cook for 2 to 3 minutes additional time, until tomatoes begin to soften.
05 - Drizzle with lemon juice if desired. Adjust seasoning with salt, pepper, and red pepper flakes to taste.
06 - Divide cooked rice evenly among four serving bowls. Top each portion with the sautéed vegetable mixture.
07 - Generously garnish each bowl with fresh torn basil leaves before serving immediately.

# Expert Hints:

01 -
  • It comes together in under 35 minutes, which means dinner without the kitchen feeling like an oven.
  • Every vegetable stays bright and slightly tender, not mushy or overcooked into submission.
  • One skillet means one cleanup, and honestly that's half the appeal on a warm evening.
02 -
  • Don't overcrowd the skillet or your vegetables will steam instead of sauté, and you'll lose that golden edge that makes everything taste better.
  • The tomatoes go in last for a reason, because their liquid will release and soften everything else if they cook too long.
03 -
  • Slice your zucchini into half-moons instead of rounds so they cook evenly and look intentional on the plate.
  • If your kitchen is already warm, prep everything cold and work quickly so you're not heating up the space more than necessary.
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