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Zucchini, Bell Pepper & Mushroom Jumble
Zucchini, Bell Pepper & Mushroom Jumble

Zucchini, Bell Pepper & Mushroom Jumble

with Vermicelli Pilaf & Lemony Hummus

Recipe Development Team
Recipe Development TeamPublished on May 26, 2025

Packed with veggies and paired with a Lebanese-style rice pilaf with toasted vermicelli and basmati rice, this hearty vegetarian dish satisfies. Zucchini, bell pepper, and mushrooms are sautéed with garlic powder and sumac, then served with a lemony hummus sauce for a bright, flavorful finish.

Tags:
Vegan
Fiber Smart
Allergens:
Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

3.5 ounce

Vermicelli Noodles

1 unit

Zucchini

1 unit

Bell Pepper

1 unit

Lemon

1 teaspoon

Garlic Powder

1 teaspoon

Sumac

8 tablespoon

Hummus

(Contains: Sesame)

8 ounce

Button Mushrooms

1 unit

Veggie Stock Concentrate

½ cup

Basmati Rice

Not included in your delivery

Salt

Cooking Oil

Pepper

Nutrition Values

/ per serving
Calories660 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate107 g
Sugar10 g
Dietary Fiber6 g
Protein17 g
Sodium480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Pan
Small Bowl
Medium Pot

Instructions

Prep
1

• Wash and dry produce. • Break vermicelli noodles into bite-size pieces. • Trim and halve zucchini lengthwise; then cut crosswise into 1-inch-thick half-moons. Core, deseed, and cut bell pepper into 1-inch pieces. Trim and quarter mushrooms. Zest and quarter lemon.

Make Pilaf
2

• Heat a drizzle of oil in a medium pot over medium-high heat. Add vermicelli and cook, stirring constantly, until noodles are lightly browned, 3-5 minutes. TIP: Once the noodles start to brown, they do so quickly so keep an eye out for burning! • Stir in rice, stock concentrate, and 1 ½ cups water (3 cups for 4 servings); season with salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice and noodles are tender, 20-22 minutes.  • Fluff pilaf with a fork. Keep covered off heat until ready to serve.

Cook Veggies
3

• While pilaf cooks, heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini, bell pepper, mushrooms, garlic powder, and sumac. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender, 5-7 minutes. • Remove from heat; stir in lemon zest and juice from one lemon wedge (two wedges for 4 servings). Keep covered until ready to serve.

Finish & Serve
4

• In a small bowl, combine hummus and juice from one lemon wedge (two wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Divide pilaf and veggies between plates in separate sections. Serve with lemony hummus sauce and remaining lemon wedges on the side.

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