500g chat potatoes, halved
2 medium zucchini
1 large red capsicum
1 medium eggplant
2 tsps bottled crushed garlic
¼ cup olive oil
4 x 150g skinless, boneless salmon fillets
¹⁄³ cup bottled balsamic glaze
Rocket leaves and extra balsamic glaze, to serve
Place potatoes in a shallow, microwave-proof dish. Add 2 tblsps water. Cover with damp absorbent kitchen paper. Microwave on high (100 per cent) for about 6 minutes, or until just tender. Drain potatoes.
Meanwhile trim and cut zucchini and capsicum into 2cm pieces and eggplant into 3cm pieces.
Transfer potatoes to an oiled, large roasting pan. Add chopped vegetables. Drizzle over combined garlic and oil. Toss to coat.
Cook in a hot oven (200C) for about 20 minutes, or until golden brown. Remove from oven. Top with salmon. Brush evenly with glaze. Return to oven.
Cook for a further 10 to 12 minutes, or until salmon is cooked to your liking and vegetables are tender.
Serve with rocket leaves and extra glaze.