Add the olive oil in a pan and sauté the onions, for approximately 4 minutes. Next, add the vermicelli and continue sautéing for about 3-4 minutes, until it receives some colour. Next, add all the vegetables (mushrooms, zucchinis, carrot and peppers). Leave them for about 5 minutes to shrink up. Add the bulgur and stir. Add the tomato and stir. Let the food cook for 2-3 minutes and add the water. Cook for 5 minutes until the vegetables soften up. Add the salt and black pepper and stir. Reduce the heat, cover the pot and let it cook until the bulgur is ready. Stir occasionally. When all the water evaporates, place a towel on top, cover with the lid and let the bulgur absorb all the moisture before serving.