# 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 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 fresh lemon juice
# Directions:
01 - Cook rice according to package instructions and keep warm until ready to assemble.
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 cherry tomatoes and cook for an additional 2 to 3 minutes until tomatoes begin to soften.
05 - Drizzle with lemon juice if desired. Adjust seasoning with salt, black pepper, and red pepper flakes to taste.
06 - Divide cooked rice equally among four serving bowls. Top each bowl with the sautéed vegetable mixture.
07 - Crown each bowl generously with fresh torn basil and serve immediately.
