Hi Everyone!
Today is a special treat that I am excited to share with you! I’ve signed up for the Bay Area Food Blogger’s Farmer’s Market Dinner Party! What does that mean? It means that myself along with some local food bloggers are going to share with you recipes using fresh produce from the Farmers Market. My group was assigned Vegetarian Entree. There were so many recipes that I wanted to make, but I decided on making a simple, wonderful, healthy Summertime Vegetarian Stir Fry.
This stir fry is so fresh, light and has they perfect blend of vegetables and herbs. It’s not your typical Chinese stir fry but more of an Italian style. It’s made with onions, sweet Italian peppers, zucchini, corn, tomatoes, parsley and basil. I served it on a bed of brown rice, but honestly it would be great tossed in pasta, on top of quinoa or simply just as a side dish.
I have to tell you, which kind of surprised me, but I loved the corn in this dish. Actually the corn and the tomatoes. But in all honesty all of the ingredients went so well together. Normally you top a stir fry with a sauce, but I really wanted to enjoy the flavors of my vegetables since this is the time of year they taste best. really, nothing beats them!
- Serves: 4 servings
- Serving size: ¼ of the recipe
- 1 tbsp. olive oil
- 1 clove garlic minced
- ½ cup onion, sliced thin
- 1 cup zucchini, sliced thin
- 1 cup sweet Italian peppers, sliced thin, cut into rings or diced
- 1 ear corn, husked
- 5 basil leaves, sliced thin
- 1 cup tomatoes, diced
- ¼ cup parsley, torn
- 2 cups brown rice, cooked
- In a large skillet add olive oil, garlic, onions, zucchini and peppers. Cook until slightly tender, about 5 minutes. Add corn and basil, cook until tender about 5 more minutes. Stir in tomatoes and parsley and cook until just warmed.
- Divide rice and vegetables between 4 plates.
I just love the summer time and the Farmers Market is one of my favorite weekend stops! Make sure you stop at yours before the summer is over, you won’t regret it.
Be sure to check out the other Farmers Market entrees!
Toodles,
Jennifer
Salad: Blistered Tomato, Corn, and Arugula Salad by OMG! Yummy
Side: Summertime Vegetarian Stir Fry – Peanut Butter and Peppers
Entrée: Eggplant Pesto Parmesan Casserole by The Wimpy Vegetarian
Striped Heirloom Tomato Spice Cake by Zebot’s Kitchen
Peachy Keen Ice Cream Sandwiches by Fork and Swoon
This is much more my style with the Italian twist you put on it! Looks like the perfect fresh and light summer meal.
Thank you Colleen! I love how simple and flavorful this dish was! 🙂
What a fabulous vegetarian dinner this would be for me. It combines some of my favorite summer veggies!! Very fun to do this with you Jennifer!
This was fun sharing with you too! I am soooooo loving your dish!!
This is one of my favorite combinations ~ I love the pop of the fresh corn kernels and all the flavors go so well together. Fantastic and beautiful, who ask for more!
Ahhh thank you so much! I have to agree about corn! It tastes so wonderful this time of year.
This looks perfect for a summer evening, and such a brilliant expression of the market. This time of year it’s hard to resist anything with corn. And the basil — a beautiful crowning touch. Lovely sharing dinner with you!
Thank you Jennie! It was wonderful sharing dinner with you! 🙂
I love this colorful and creative use of this season’s bounty. So inspired by this virtual dinner group’s recipes!
This recipe is SO good! My husband makes us dinner on Sunday nights and he made it last week. It was so good, my son and I requested we have it again last night. It’s so great! And perfect to go along with our CSA bounty. 🙂 The only thing he does different is he chops up the tomatoes a little smaller. It’s our new favorite recipe! <3
Hi Jen,
I am so glad you like it! It’s such a great summer dish and perfect for summertime produce. Thank you so much for letting me know! 🙂 Have a great night! – Jennifer
Love the Summertime Vegetarian Stir Fry. I was pressed for time, so I prepped all the veggies (except the tomato and parsley) and drizzled with a bit of oil and popped into the fridge. When I got home I put the rice in the rice cooker, heated the skillet, and it all came together in less than 20 minutes (I used arborio rice). I also put dried basil in with the veggies. It was very very good!!! I will definitely do it again when I need a quickie dinner on the evenings I work late. I will use fresh basil next time, possibly a few other fresh herbs. Love the recipe, thanks so much!!!
Hi Suzy, I am so glad you like it. Great idea to prep the veggies the night before. Love that you used Arborio rice. I have yet to cook with it, but it’s on my list.