Roasted Ratatouille Rice and Salmon

Roasted vegetables are tossed with broth-infused rice and served alongside herb roasted salmon fillets.

• Ready In: 35 mins
• Yields: 4

Ingredients

• 3  plum tomatoes, each cut into 8 wedges, then in half
• 1  red bell pepper, cut into 1-inch pieces
• 1  medium onion, cut into 8 wedges, layers separated
• 1  zucchini, quartered lengthwise, then cut into 1-inch pieces
• 4  garlic cloves, peeled
• 1  tablespoon  and 1 1/2 tsp. canola oil, divided
• 1 1⁄2 lbs salmon fillets, cut into 4 pieces
• 1  teaspoon dried thyme
•  salt and black pepper, to taste
• 2  cups  College Inn® Vegetable Broth
• 1  cup  uncooked white rice
• 1⁄4 cup  chopped fresh basil

Directions

1. Preheat oven to 425°F.
2. Arrange vegetables on a foil-lined baking sheet and sprinkle with 1 tablespoons oil; bake 12 minutes.
3. After vegetables have roasted 12 minutes, place salmon, skin-side-down, on another foil-lined baking sheet. Brush with remaining 1 ½ teaspoons oil, sprinkle with thyme and season to taste with salt and black pepper, if desired. Bake about 14 minutes or until salmon begins to flake with a fork. Stir vegetables when placing salmon in oven.
4. Meanwhile, bring broth to a boil in a large saucepan over high heat. Stir in rice and reduce heat to medium-low. Cover and cook 15 minutes or until water is absorbed. Stir in the roasted vegetables and basil. Season to taste with salt and pepper, if desired. Serve with salmon.