# What You 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 & Garnish
07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes, optional
12 - ½ cup fresh basil leaves, torn
13 - 1 tablespoon fresh lemon juice, optional
# How-To Steps:
01 - Cook rice according to package instructions and keep warm until assembly.
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 soften slightly.
05 - Drizzle with lemon juice if desired. Taste and adjust seasoning with additional salt, black pepper, and red pepper flakes as preferred.
06 - Divide warm rice equally among four serving bowls. Distribute sautéed vegetables evenly over each portion of rice.
07 - Top each bowl generously with fresh torn basil and serve immediately.
