1. Cut red pepper into twelve 1-inch pieces. Cut zucchini and yellow squash crosswise into twelve 1/2-inch slices. Marinate red pepper, zucchini, yellow squash and mushrooms in combined oil and vinegar 15 minutes.
2. Alternately thread marinated vegetables onto 4 large metal skewers. Brush with any remaining oil mixture; set aside.
3. Prepare Rice-A-Roni® Mix as package directs.
4. While Rice-A-Roni® is simmering, grill kabobs over medium-low coals or broil 4 to 5 inches from heat 12 to 14 minutes or until tender and browned, turning once.
5. Stir tomato into rice. Serve rice topped with kabobs. Sprinkle with cheese.
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