# 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
→ Optional
13 - 1 tablespoon lemon juice
# Step-by-Step:
01 - Cook the rice according to package instructions and 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, bell peppers, and corn to the skillet. Season with salt and black pepper. Sauté for 6 to 8 minutes, stirring occasionally, until vegetables are just tender.
04 - Stir in the cherry tomatoes and cook for another 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 the cooked rice among four serving bowls. Top each bowl with the sautéed vegetables.
07 - Garnish generously with fresh basil leaves before serving.
