INGREDIENTS
2
medium zucchini
2
large carrots
5
thick asparagus stalks
1 cup
halved cherry tomatoes
1 cup
frozen and thawed green peas
3 tbsp
thinly sliced green onion
1/4 cup
fresh chopped basil
3 tbsp
extra-virgin olive oil
2 tbsp
fresh lemon juice
1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1/4 cup
freshly grated parmesan