Ingredients

• 4 salmon fillets
• 2 zucchini, sliced
• 1 eggplant, cubed
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 1 pint cherry tomatoes
• 4 cloves garlic, minced
• 2 Tbsp. olive oil
• 1 Tbsp. lemon juice
• 1 tsp. dried oregano
• 1/2 tsp. dried thyme
• Salt and pepper to taste

Directions

• Preheat the oven to 400°F.
• In a large bowl, combine the zucchini, eggplant, bell pepper, onion, cherry tomatoes, and garlic.
• Toss with olive oil, lemon juice, oregano, thyme, salt and pepper.
• Spread the vegetables into a baking pan and place the salmon fillets on top.
• Roast for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.