Spring Vegetables with Salsa Verde – Fustini's Oils & Vinegars

Ingredients

• 1 cup spring onions or scallions, trimmed and chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup + 2 tablespoons Fustini's Basil Crush olive oil, divided
• 1/4 cup + 2 tablespoons Fustini's Citrus Oregano balsamic, divided
• pinch of salt and pepper
• 4-5 tri-colored carrots, peeled, trimmed, and halved
• 1 bunch asparagus, trimmed
• 1 bunch of spring onions, trimmed and halved
• 2 cups snap peas
• 1 cup fresh spring peas
• 3 garlic cloves, peeled and minced
• salt and pepper to taste