Summer Vegetable Bowl

Celebrate the bounty of the season with this vibrant Summer Vegetable Bowl. It is a fresh and wholesome assembly of sautéed zucchini, juicy cherry tomatoes, and sweet corn, all served over a bed of fluffy rice. Finished with fragrant basil, this dish is the perfect light meal for warm summer evenings.

Save to Pinterest

The secret to this bowl's success lies in the quick sautéing process, which keeps the vegetables tender-crisp while allowing the garlic and seasonings to enhance their natural sweetness. The addition of fresh lemon juice at the end provides a bright acidity that ties all the flavors together.

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

To ensure the best results, use a large skillet so the vegetables have plenty of room to sauté. If the pan is too crowded, the vegetables will steam instead of browning. If using fresh corn, cutting the kernels straight off the cob adds a wonderful crunch and sweetness.

Varianten und Anpassungen

For extra protein, you can easily add grilled tofu, chickpeas, or even grilled chicken. If you want to change the base, quinoa, farro, or couscous make excellent alternatives to rice. For a different flavor profile, try adding a handful of crumbled feta cheese on top.

Serviervorschläge

This dish is best served warm immediately after assembly. To complete the meal, pair it with a crisp Sauvignon Blanc or a refreshing glass of iced herbal tea. It also works well as a meal-prep option, as the vegetables hold their flavor well when chilled.

Save to Pinterest

This Summer Vegetable Bowl is more than just a recipe; it's a celebration of seasonal eating. Simple to prepare and beautiful to look at, it brings the freshness of a summer garden straight to your dinner table.

Recipe FAQ

→ Can I make this bowl ahead of time?

Yes, you can prepare the rice and vegetables in advance. Store them separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables gently before serving and add fresh basil just before eating.

→ What other grains can I use instead of rice?

Quinoa, farro, bulgur, or couscous work wonderfully as alternatives. Each grain brings a slightly different texture and nutritional profile to the bowl while complementing the seasonal vegetables.

→ How can I add more protein to this bowl?

Grilled tofu, roasted chickpeas, or shredded chicken make excellent protein additions. You can also serve with a dollop of Greek yogurt or sprinkle hemp seeds and nuts over the top.

→ Can I grill the vegetables instead of sautéing?

Absolutely! Grilling adds a delightful smoky flavor. Brush the vegetables with olive oil and grill for 3-4 minutes per side until charred and tender. This method enhances the natural sweetness of the corn and peppers.

→ Is this bowl suitable for meal prep?

This bowl is perfect for meal prep. Portion the rice and vegetables into separate containers, then combine when ready to eat. The flavors actually develop and meld together overnight, making leftovers even more delicious.

→ What herbs work well besides basil?

Fresh cilantro, parsley, dill, or oregano all pair beautifully with these vegetables. You can also use a combination of herbs for a more complex flavor profile that complements the summer produce.