Preheat oven to 200°C. Line 2 oven trays with baking paper.
Cut the pumpkin, eggplant and capsicums into similar size slices. Place onto prepared trays. Drizzle with EVOO and season with salt. Roast for 30-40 minutes. Cool.
To assemble salad, lay the rocket on a large platter then arrange all the vegetables including the avocado in colorful slices.
Sprinkle with pine nuts and a drizzle of balsamic glaze.
Sprinkle with toasted pine nuts and just before serving drizzle with balsamic vinegar or glaze.