INGREDIENTS
3 tbsp
olive oil
1 lb
asparagus
1 lb
cherry tomatoes
8 oz
cremini mushrooms
2
ears corn
2
zucchini
1 serving
kosher salt and pepper
1/2 cup
olive oil
2 1/2 tbsp
red wine vinegar
1 tsp
dijon mustard
2 cloves
garlic
1/3 cup
basil leaves
3 tbsp
parsley leaves