Summer Vegetable Bowl - Abrid Kitchen

# 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 Seasonings

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

13 - 1 tablespoon fresh lemon juice, optional

# How to Prepare:

01 - Cook rice according to package instructions and keep warm until serving.

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 reach tender-crisp consistency.

04 - Stir in halved cherry tomatoes and cook for 2 to 3 minutes until tomatoes begin to soften slightly.

05 - Drizzle with lemon juice if desired. Taste and adjust seasoning with additional salt, pepper, and red pepper flakes as needed.

06 - Divide warm rice evenly among four serving bowls. Top each portion with the sautéed vegetable mixture.

07 - Top each bowl generously with fresh torn basil and serve immediately.

# Expert Suggestions:

01 -

It comes together faster than ordering takeout, yet tastes like you spent half the day in the kitchen.
Every vegetable keeps its own personality instead of turning into a mushy mess.
The kind of dish that works equally well for a quick lunch or when unexpected guests arrive.

02 -

Don't overcrowd the skillet when you add the vegetables or they'll steam instead of sauté, and steamed vegetables taste like resignation.
Adding the tomatoes at the very end is the difference between a good bowl and one that tastes like summer on a plate.

03 -