Good morning everyone :)
With the summer being in full bloom, some dishes feel to heavy to enjoy them during the heat.
So that little bearkitty  Ghosty went shopping again yesterday and because of Pentecost the supermarket was throwing out veggies cheaply... which then made for a quick and easy to prepare, but tasty dish.
You can, literally, use any vegetables you like.

Ingredients
You can, literally, use any vegetables you like, but I settled for:
1 zucchini
1 red bell pepper
2 carrots
1/2 broccoli
1-2 spring onions
4 chestnut mushrooms
1-2 garlic cloves
Fresh herbs (like Oregano, basil, thyme)
Olive oil
Butter
Fresh Parmigino
~100g Basmati rice
Salt, pepper, spices to your taste (I used spices from the good quality 'Ingo Holland' series again, called 'Tuscan pasta spice' and 'Gemüseschmackes' (funny name XD))
A dash of water, vegetable stock or white wine

Preparation
The easiest way to do this is to prepare everything in advance and once everything is ready you can start cooking without any stress.
Wash the vegetables and herbs and tap them dry, remove the green part of the tomatoes and the wobbly seeds (they only add water and no taste), wipe the chestnut mushrooms with a paper towel and peel spring onions and garlic.
Chop garlic very finely and the herbs a bit more roughly (leave the thyme twigs intact). Cut the white part of the spring onions into stripes, the green part into rings.
Now cut the vegetables into not too fine strips, chunks and pieces (you can cut the carrot a bit more finely, tho), so they don't get mushy while cooking.

Cook the Basmati rice in salted water according to package label (usually about 15 minutes), drain the rice. If you want it more 'grainy' put it back into the pot after draining (without heat), place the lid back an and let it sit for another minute or two.
At the same time when you start cooking the rice, start with the vegetables.
Heat some olive oil and a little piece of butter in a large enough pan.
Add some thyme twigs and white part of the spring onion, fry it for a bit until it starts to gets glassy, then add your carrots. Work your way through your veggies, starting with the hardest ones that have the longest cooking time, so they stay a bit al dente.
For me it was: onion, carrots, bell pepper, broccoli, zucchini and then tomatoes and mushrooms. I added the garlic after the bell pepper, so it doesn't burn.
When you added the tomatoes and mushrooms, pour in ~2 tbsp of vegetable stock, white wine or water and cover the pan and steam until the tomatoes and mushrooms are hot. That will only take a very short time.
Remove the thyme twigs and add a generous amount of chopped herbs and green onion rings and mix gently. Season to your taste with salt, pepper and spices.
Dress on a large plate, add the Basmati rice. Top your vegetables and rice with some herbs and add some freshly shaved Parmigiano cheese to the vegetables.

Enjoy your meal ^_^