Zucchini, Bell Pepper & Mushroom Jumble
with Vermicelli Pilaf & Lemony Hummus
- Sesame
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.
Ingredients
1 unit
Veggie Stock Concentrate
3.5 ounce
Vermicelli Noodles
8 tablespoon
Hummus
(Contains: Sesame)
1 unit
Zucchini
8 ounce
Button Mushrooms
1 unit
Lemon
1 teaspoon
Sumac
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
½ cup
Basmati Rice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Break vermicelli noodles into bite-size pieces.
Trim and halve zucchini lengthwise; cut crosswise into 1-inch-thick half-moons. Core, deseed, and cut bell pepper into 1-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Zest and quarter lemon.
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—keep an eye out for burning!
Stir in rice, stock concentrate, and 1½ 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.
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.
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 and remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, but some found it bland; adding extra seasoning or stock concentrate boosted flavor 🍲.
- Ease of prep: Breaking vermicelli was messy for some; consider using safety goggles or breaking noodles in a bag.
- Suggestions: Try adding onions, garlic, or extra lemon for more flavor. Consider reducing the rice-to-veggie ratio.
- Portions: Several felt there was too much pilaf; consider using less rice and noodles or increasing the vegetables.
- Texture: The rice-vermicelli combo was hit-or-miss; some loved it, while others found the mixture odd.
