Combine fresh ingredients to make a tasty dish perfect for hot summer days or
3 tablespoons olive oil, divided
1 pound mushrooms, sliced
1 cup zucchini,
2 cups fresh corn kernels, cut from the cob
2 cups cooked brown rice
1 tablespoon fresh lemon juice
2 bell peppers of varying colors, diced
cup fresh thyme leaves or 1 tablespoon dried
Salt and pepper to taste
1/2 cup arugula
Heat two tablespoons olive oil in large non-stick skillet over medium-high heat.
Add a single layer of mushrooms and cook, without stirring, for about five minutes
or until mushrooms become red-brown on one side. Flip and cook about five minutes
more, until other side is same color; set aside.
Sauté zucchini for about five minutes, adding additional olive oil to skillet
if necessary. Turn off heat and add corn and rice; stir to combine. Cook for an
additional three to five minutes to warm ingredients.
Drizzle with remaining olive oil and lemon juice and gently stir in bell pepper
and thyme; season with salt and pepper.
Arrange tomatoes and arugula on a plate; pour on rice mixture and top with mushrooms.