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Combine the salsa verde ingredients (onions, mint, basil, 1/4 cup of olive oil, 2 tablespoons of vinegar, salt, and pepper) together in the bowl of a food processor, blend until smooth. Set aside or keep refrigerated until ready to serve.
Heat 2 tablespoons of olive oil in an extra-large skillet over medium-high heat. Once the oil is hot, add carrots and sauté until tender-crisp, about 3 minutes. Add asparagus, onions, snap peas, spring peas, and garlic. Continue to sauté until all the vegetables are tender, about 3 minutes more. Deglaze the pan with the remaining 1/4 cup of balsamic and season to taste with salt and pepper. Place veggies on a large platter or divide between plates. Drizzle with salsa verde before serving.
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