Save Bring the taste of sunshine to your table with this vibrant Summer Vegetable Bowl. Combining the freshest seasonal produce like zucchini, sweet corn, and juicy tomatoes, this dish is a celebration of garden flavors served over a bed of fluffy rice.
Save This easy-to-prepare bowl is perfect for busy weeknights or light weekend lunches. The colorful bell peppers and tender zucchini create a beautiful presentation that tastes just as good as it looks.
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
To maintain the best texture, ensure you do not overcook the vegetables; they should be just tender with a slight bite. If you are concerned about allergens, double-check that your rice and corn are processed in allergen-safe facilities.
Varianten und Anpassungen
For an extra boost of protein, add grilled tofu or chickpeas to your bowl. You can also try stirring in a spoonful of pesto for added depth of flavor or swapping the white rice for brown rice or quinoa.
Serviervorschläge
This bowl pairs beautifully with a crisp Sauvignon Blanc or a refreshing iced herbal tea. Be sure to garnish with plenty of torn basil leaves right before serving for the most fragrant experience.
Save Whether you're enjoying it for a quiet dinner or serving it to friends, this Summer Vegetable Bowl is a simple, delicious way to embrace the best produce of the season.
Recipe FAQs
- → Can I use other vegetables in this bowl?
Absolutely. Swap in eggplant, green beans, or summer squash. Adjust cooking times so all vegetables reach tenderness together.
- → Is this dish served hot or cold?
Best served warm when the vegetables are freshly sautéed and rice is hot. Leftovers can be enjoyed at room temperature.
- → What protein additions work well?
Grilled tofu, chickpeas, or white beans pair beautifully. For non-vegetarian options, grilled chicken or shrimp complement the summer vegetables.
- → Can I prepare components ahead?
Cook rice up to 2 days in advance. Slice vegetables the night before and store in the refrigerator. Sauté just before serving for best texture.
- → How do I store leftovers?
Keep rice and vegetables in separate airtight containers in the refrigerator for 3-4 days. Reheat gently, adding fresh basil before serving.
- → What other herbs can I use?
Fresh basil shines here, but you can also try cilantro, parsley, or a combination of summer herbs like oregano and thyme.