Save The Summer Vegetable Bowl is a vibrant and fresh celebration of seasonal produce. Featuring sautéed zucchini, juicy tomatoes, and sweet corn paired with colorful bell peppers, this meal is served over fluffy rice and finished with fragrant fresh basil, making it the perfect light choice for a summer day.
Save This contemporary main dish balances the textures of tender-crisp bell peppers and soft cherry tomatoes, creating a satisfying and healthy bowl that captures the essence of summer in every bite.
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
- 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 rice cooker or a dedicated saucepan ensures your rice base remains fluffy. For the best sauté, use a large skillet to allow the vegetables enough space to cook evenly without steaming.
Varianten und Anpassungen
For extra protein, you can add grilled tofu or chickpeas to the bowl. To enhance the Mediterranean profile, try stirring in a spoonful of pesto for added depth and herbal flavor.
Serviervorschläge
This light meal pairs exceptionally well with a crisp Sauvignon Blanc or a glass of chilled iced herbal tea to complement the fresh basil notes.
Save With its vibrant colors and garden-fresh ingredients, this Summer Vegetable Bowl is a simple yet elegant way to enjoy the best of the season's bounty.
Questions & Answers
- → Can I make this bowl ahead of time?
Yes, you can prepare the rice and sautéed vegetables up to 3 days in advance. Store them separately in airtight containers in the refrigerator. Reheat the vegetables gently before serving and add fresh basil just before eating.
- → What other grains work well in this bowl?
Quinoa, farro, bulgur, or even couscous make excellent substitutes for rice. Each grain brings a slightly different texture and cooking time, so adjust accordingly based on your preference.
- → How can I add more protein?
Grilled tofu, roasted chickpeas, or crumbled feta cheese pair beautifully with these vegetables. You could also serve alongside grilled chicken or shrimp for a non-vegetarian option.
- → Can I use frozen vegetables?
Frozen corn works perfectly in this dish. For zucchini and bell peppers, fresh is preferable as frozen can become mushy when sautéed. Cherry tomatoes should always be fresh for the best texture and flavor.
- → How do I prevent the rice from becoming mushy?
Rinse the rice before cooking to remove excess starch. Use the proper water-to-rice ratio and avoid lifting the lid while cooking. Once done, fluff with a fork to separate the grains.
- → What herbs can substitute for basil?
Fresh mint, cilantro, parsley, or a combination of herbs work wonderfully. Each brings a different flavor profile—mint adds cooling notes, while cilantro provides citrusy brightness.