Photo: Annabelle Breakey; Styling: Jeffrey Larsen
This healthy, hearty dinner makes the most of the season's produce. Cut vegetables as you cook to get dinner on the table quickly.
1. Cook bulgur according to package instructions.
2. Heat extra-virgin olive oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, until translucent but not browned, 6 to 7 minutes. Add carrots and cook until slightly softened, 3 to 4 minutes. Stir in broth, chickpeas, corn, bell peppers, salt, and pepper and bring to a boil. Boil 2 minutes to reduce by about a third.
3. Reduce heat, add zucchini and yellow squash, and simmer, stirring occasionally, until zucchini and squash are tender but not mushy, about 10 minutes. Add lemon juice and 1/4 cup basil.
4. Divide bulgur among 4 bowls, top with vegetables, sprinkle with remaining 1/4 cup basil, and drizzle with olive oil.