Save to Pins Embrace the vibrant flavors of the season with this Summer Vegetable Bowl, a dish that brings a garden-fresh harvest straight to your table. Featuring a colorful medley of sautéed zucchini, sweet corn, and juicy tomatoes served over a fluffy bed of rice, it is a celebration of simple, wholesome ingredients elevated by fragrant basil and aromatic garlic.
Save to Pins This bowl is as visually stunning as it is delicious, offering a satisfying combination of textures—from the crunch of bell peppers to the softness of the rice—making it a perfect centerpiece for a light summer lunch or dinner.
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: Sauté 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: Season
- 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
To increase the heartiness of this dish, consider adding grilled tofu or chickpeas for extra protein. For a deeper flavor profile, try stirring in a spoonful of pesto just before serving to add a rich, herbal finish to the vegetables.
Varianten und Anpassungen
You can easily customize this bowl by choosing different grains like quinoa or farro instead of rice. If you prefer more heat, don't be shy with the crushed red pepper flakes to give the dish a spicy kick.
Serviervorschläge
This vibrant meal pairs beautifully with a crisp Sauvignon Blanc or a chilled iced herbal tea. Serve it while the vegetables are warm to enjoy the contrast between the tender produce and the fresh, cool basil garnish.
Save to Pins The Summer Vegetable Bowl is a testament to how simple cooking can yield extraordinary results. By focusing on fresh, high-quality produce, you create a meal that is both healthy and deeply satisfying for any occasion.
Questions & Answers
- → Can I use other vegetables in this bowl?
Absolutely. This bowl is versatile and works with eggplant, summer squash, green beans, or fresh spinach. Adjust cooking times as needed for different vegetables.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat vegetables gently and add fresh basil before serving.
- → Can I make this ahead?
Yes. Cook the rice and vegetables in advance. Store separately and reheat vegetables when ready to serve. The flavors actually improve after sitting for a few hours.
- → What grain alternatives work well?
Quinoa, farro, or couscous make excellent substitutes for rice. Cauliflower rice also works for a lighter, low-carb version.
- → Is this bowl freezer-friendly?
The sautéed vegetables freeze well for up to 2 months. Freeze without basil and add fresh herbs after reheating for best flavor and texture.
- → How can I add more protein?
Grilled tofu, roasted chickpeas, or shredded chicken breast pair beautifully. Even a dollop of Greek yogurt or hemp seeds adds plant-based protein.