• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Place skewers in a shallow dish and cover with water to soak. • Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Cut mushrooms into 1-inch pieces. Core and cut bell pepper into 1-inch pieces. Halve, peel, and cut onion into 1-inch-thick wedges, then halve wedges crosswise. Trim green beans if necessary. Zest and quarter lemon.

• In a large bowl, combine mushrooms, bell pepper, and onion with a large drizzle of oil and half the Shawarma Spice Blend (all for 4 servings). Season with salt and pepper; toss to coat. • Thread each skewer with 3-6 veggie pieces, alternating between veggies (you’ll make 3-4 skewers per person). • Arrange veggie skewers on a baking sheet; roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, in a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. • While rice cooks, toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until green beans are browned and tender, 12-15 minutes.

• Meanwhile, in a medium bowl, whisk together 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.

• Fluff rice with a fork; stir in juice from two lemon wedges (four wedges for 4 servings) and a pinch of lemon zest. • Taste and season with salt, pepper, and more lemon juice if needed.

• Divide lemony rice, green beans, and veggie skewers between plates. Divide hummus sauce between small serving bowls and serve alongside for dipping.