Roasted Ratatouille Rice And Salmon Recipes

Steps:

• Preheat oven to 425°F.
• Arrange vegetables on a foil-lined baking sheet and sprinkle with 1 tablespoons 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 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.
• 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.

Steps:

• Prheat oven to 350 degrees.
• Heat oil in 12 inch fry pan over medium heat. Add onion, cooking til soft, about 7 minutes. Add garlic and cook 1 more minute. Add mushrooms, bell pepper and eggplant. Cook, stirring, until liquid has evaporated, about 5 minutes.
• In a 3 or 4 quart casserole, combine eggplant mixture with tomato sauce, broth, thyme and rice. Cover and bake till rice is tender (about 1 hour).

Steps:

• Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
• Sprinkle with rosemary, thyme, salt and pepper.
• Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
• Toss with basil, olive oil and vinegar.
• Taste and adjust seasonings if necessary.