Prep Vegetables: Start by washing and peeling any necessary vegetables, then chop all of them into uniform pieces.

Heat Oil: In a large skillet, heat 1-2 tablespoons of olive oil over medium-high heat.

Cook Aromatics: Add the minced garlic and chopped onions to the hot skillet, sautéing for about 1-2 minutes.

Add Harder Vegetables: Introduce the chopped carrots and broccoli to the skillet, stirring occasionally for about 3-4 minutes.

Add Softer Vegetables: Now, add in the bell peppers, zucchini, mushrooms, and snap peas, sautéing for another 4-5 minutes.

Season and Finish: Sprinkle salt and black pepper to taste, along with any optional flavorings like lemon juice or balsamic vinegar.