For the salad; Preheat oven 220°C fan forced. Combine pumpkin, capsicum, eggplant and zucchini in a large roasting pan. Drizzle with 1 tablespoon oil, season, turn to coat. Roast 30 minutes until light golden. Add tomatoes, roast further 5 minutes. Remove from oven, scatter with olives.
Rub both sides of the steaks with oil, season. Heat the large non-stick grill pan or frying pan on medium-high. Cook two steaks at a time for 3 minutes. Turn and cook for a further 2-3 minutes for medium or until cooked to your liking. Transfer steaks to the wire rack over a baking tray. Stand 3 minutes to rest. Spread the top of each steak with pesto.
Whisk the lemon juice and remaining olive oil together. Pour over the salad, add basil and rocket toss gently. Slice the steak, add to the salad. Serve with lemon and baguette.