1 pound asparagus
2 cups baby carrots
1 red bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
1 yellow bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
1 eggplant, ends removed
1/4 teaspoon salt
1/4 teaspoon black pepper
6 to 8 fresh basil leaves
6 to 8 cherry tomatoes
1 small jicama, peeled and cut into 1/2-inch-wide sticks
2 cups sugar snap peas, stems removed
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