INGREDIENTS
2
carrots, peeled, cut into thin chips
1
eggplant, cut into chips
2
zucchini, cut into chips
1
small red capsicum, deseeded, thickly sliced
Extra-light olive oil cooking spray
1 tbsp
finely grated parmesan
4
x 100g skinless, boneless salmon fillets
1 tbsp
finely grated parmesan
1 cup
fresh basil leaves
2 tsp
red wine vinegar
1 tbsp
pine nuts