Directions

1. Heat 2 tablespoons olive oil in deep 12-inch nonstick skillet over medium-high heat and cook squash and carrots, stirring occasionally, 8 minutes or until tender. Stir in remaining garlic and 2 tablespoons Bouillon mixture and cook 30 seconds. Arrange vegetables on serving platter and keep warm.
2. Season tilapia, if desired, with ground black pepper. Heat remaining 2 tablespoons olive oil in same skillet over medium-high heat and cook tilapia, turning once, 5 minutes. Add remaining Bouillon mixture and simmer 1 minute until tilapia flakes with a fork.
3. To serve, arrange tilapia on vegetables and top with sauce from skillet. Evenly top with gremolata mixture. Serve with hot rice.
4. For gremolata, combine parsley, 1/2 of the garlic and lemon peel in small bowl; set aside.
5. Microwave lemon juice, 2 tablespoons water and Knorr® Vegetarian Vegetable Bouillon Cube in small bowl microwave-safe bowl at HIGH 15 seconds. Stir until smooth and set aside.