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

Instructions

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.