Summer Vegetable Bowl with Fresh Basil (Printable)

Vibrant bowl with sautéed zucchini, tomatoes, corn, and bell peppers over fluffy rice topped 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 ready to assemble.
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 tender-crisp.
04 - Stir in cherry tomatoes and cook for 2 to 3 minutes until they begin to soften.
05 - Drizzle with lemon juice if desired. Adjust seasoning with salt, pepper, and red pepper flakes to preference.
06 - Divide cooked rice evenly among four serving bowls. Top each portion with sautéed vegetables.
07 - Garnish generously with fresh basil and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can have something restaurant-quality on the table before hunger turns into grumpiness.
  • The vegetables stay bright and slightly crisp, never mushy, because you're sautéing them just right instead of cooking them into submission.
  • Fresh basil at the end tastes like summer itself, and that small gesture transforms everything from nice to unforgettable.
02 -
  • Don't use a knife on basil—your fingers and a gentle tear release the oils and keep them green instead of bruising the leaves black and sad.
  • The vegetables only take about ten minutes total, so have everything prepped and ready before you start cooking or you'll be frantically chopping while things are sizzling.
03 -
  • If your corn is frozen, don't thaw it first—add it straight to the pan where it will warm through quickly and stay tender instead of turning mushy.
  • Tear the basil at the very last second before serving, not earlier, because it bruises and turns dark when exposed to air.
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