Begin by washing and trimming your vegetables so they’re fresh and clean. Peel the carrot if needed and slice it thinly for even cooking. Cut the bell pepper into strips and the zucchini into half-moons, ensuring all pieces are roughly the same size to cook uniformly. Finally, mince the garlic and thinly slice the onion, setting everything aside for the next steps.

Place a large skillet over medium-high heat and add 2 tablespoons of olive oil. Allow the oil to heat for about 1-2 minutes, ensuring it shimmers but doesn't smoke. This hot oil will create a perfect base for sautéing the vegetables, allowing them to caramelize and develop deeper flavors.

Once the oil is hot, add the minced garlic and sliced onions to the skillet. Sauté them for 1-2 minutes until the onions turn translucent and the garlic becomes fragrant—but be careful not to let it burn.

Next, add the julienned carrots and broccoli florets to the skillet. Continue cooking for about 3-4 minutes, stirring frequently. The goal is to soften these hearty vegetables while allowing them to retain some crunch.

Now, gently fold in the bell peppers, zucchini, mushrooms, and snap peas into the mix. Sauté for another 4-5 minutes, stirring often, until everything is crisp-tender and bright.

Once the vegetables are cooked to your liking, it’s time to season! Sprinkle salt, black pepper, and any optional flavor enhancers like lemon juice or balsamic vinegar. Toss everything together for even seasoning.

Finally, remove the skillet from heat and give your sautéed vegetables one last toss. If desired, garnish with toasted nuts, fresh herbs, or a sprinkle of grated Parmesan for added richness. Serve immediately.