Roasted Ratatouille Rice and Salmon
Roasted vegetables, found in classic ratatouille, are tossed with broth-infused rice and served alongside herb roasted salmon fillets.
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 cloves garlic, peeled
1 Tbsp. and 1 1/2 tsp. canola oil, divided
1 1/2 lb. salmon fillet, cut into 4 pieces
1 tsp. 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
Preheat oven to 425° F.
Arrange vegetables on a foil-lined baking sheet and sprinkle with 1 Tbsp. oil; bake 12 minutes.
After vegetables have roasted 12 minutes, place salmon, skin-side-down, on another foil-lined baking sheet. Brush with remaining 1 ½ tsp. 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.
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.