Roasted Vegetable Rice Salad

2 medium zucchini chopped
1 medium red bell pepper chopped
1 box 10 oz. frozen whole kernel corn thawed
2 cloves garlic
2 Tbsp. vegetable oil divided
4 tsp. chicken flavor bouillon divided
1 cup regular rice
1 3/4 cups water
1/2 cup pasta sauce any brand u use
2 tbsp. chopped fresh cilantro
1 tbsp. lime juice

line jelly-roll pan with aluminum foil toss zucchini red pepper corn garlic 1 tablespoon oil and 2 teaspoons chicken flavor bouillon on pan roast stirring once 35 minutes or until vegetables are tender 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 stir in water sauce and remaining 2 teaspoons bouillon bring to a boil over high heat reduce heat to low and simmer covered 20 minutes or until rice is tender
combine rice vegetables cilantro and lime juice in large bowl serve hot or at room temperature
calories 230 fat 6 g cholesterol 0 mg sodium 660 mg carbs 42 g fiber 3 g protein 5 g 1 cup servings makes 6