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Ingredients
  • 3 tablespoons olive oil
  • 1 pound asparagus, trimmed
  • 1 pound cherry tomatoes, stemmed
  • 8 ounces cremini mushrooms, halved
  • 2 ears corn, each cut crosswise into 4 pieces
  • 2 zucchini, quartered lengthwise
  • Kosher salt and freshly ground black pepper, to taste
  • subheading: FOR THE BASIL GARLIC SAUCE:
  • ½ cup olive oil
  • 2 ½ tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, chopped
  • ⅓ cup packed fresh basil leaves
  •  
  • 3 tablespoons packed fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste
Steps
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