Roasted Vegetables 'N Rice

• 2 zucchini medium, and/or yellow squash, quartered lengthwise and cut into 1/2-inch-thick slices
• 1 red bell pepper medium, chopped
• 10 packages frozen whole kernel corn
• 2 tablespoons vegetable oil divided
• 2 knorr vegetarian veget bouillon cube divided
• 1 cup regular or convert rice
• 2 cups water
• 3/4 cup ragu organic pasta sauc
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 2 cloves garlic sliced
• 15 ounces black beans 1 can, rinsed & drained, optional

1. Preheat oven to 425u0b0. Line jelly-roll pan with aluminum foil. Toss zucchini, red pepper, corn, garlic, 1 tablespoon oil and 1 crumbled Knorr(R) Vegetarian Vegetable Bouillon Cube on pan. Roast, stirring twice, 35 minutes or until vegetables are tender.
2. Meanwhile, heat remaining 1 tablespoon oil over medium heat in 2-1/2-quart saucepan and cook rice, stirring frequently, 2 minutes or until golden.
3. Stir in water, Pasta Sauce and remaining crumbled Bouillon cube. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until rice is tender. Stir in black beans; cook until heated through.
4. Combine rice, vegetables, cilantro and lime juice in large bowl. Serve hot or at room temperature.

zucchini, red bell pepper, kernel corn, vegetable oil, regular, water, pasta sauc, fresh cilantro, lime juice, garlic, black beans

Taken from www.yummly.com/recipe/Roasted-vegetables-_n-rice-303752 (may not work)