Sauteed Spring Vegetables

INGREDIENTS

• 1 tablespoon plus 1/2 teaspoon salt
• 6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
• 6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces
• 6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
• 6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
• 6 ounces cherry tomatoes (yellow and/or orange), cut in half
• 2 tablespoons olive oil
• 1/2 small red onion, cut into 1/4-inch dice
• 1/8 teaspoon freshly ground pepper
• 1/2 cup basil leaves, torn in half