Vibrant summer bowl with sautéed zucchini, tomatoes, corn, and peppers over fluffy rice finished 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 and 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 lemon juice
# Cooking Steps:
01 - Cook rice according to package instructions. Keep warm until ready to serve.
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 tender-crisp.
04 - Stir in halved cherry tomatoes and cook for 2 to 3 minutes until tomatoes begin to soften and release their juices.
05 - If using, drizzle with lemon juice. Adjust seasoning with additional salt, black pepper, and red pepper flakes as desired.
06 - Divide warm rice among four serving bowls. Top each portion with equal amounts of sautéed vegetables and accumulated pan juices.
07 - Crown each bowl generously with torn fresh basil leaves. Serve immediately while rice and vegetables are warm.
