• Adjust rack to middle position and preheat oven to 450 degrees. • In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Slice zucchini on a diagonal into 1/2-inch-thick pieces. (TIP: If your zucchini is large, halve lengthwise first.) Cut tomato into 1/2-inch-thick wedges. Halve, peel, and cut onion into 1/2-inch-thick wedges.

• In a large bowl, toss zucchini, tomato, and onion with roasted garlic and onion spread, a large drizzle of oil, salt, and pepper until veggies are coated. • Transfer to a foil-lined baking sheet in an even layer. Roast on middle rack until browned and tender, 14-16 minutes.

• Meanwhile, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Zest and quarter lemon. Roughly chop parsley.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and half the oregano (all for 4 servings). Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Transfer to a paper-towel-lined plate.

• In a small bowl, combine mayonnaise, guacamole, half the parsley, and juice from one lemon wedge (two lemon wedges for 4 servings). • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.

• Fluff rice with a fork; stir in remaining parsley, a big pinch of lemon zest, and juice from one lemon wedge (two lemon wedges for 4 servings). Taste and season with salt and pepper. • Divide rice between shallow bowls. Top with roasted veggies and mushrooms; drizzle with avocado sauce. Serve with remaining lemon wedges on the side.