Wash all your vegetables thoroughly. Peel the carrot if preferred, then cut it, along with the onion, bell pepper, zucchini, broccoli, and mushrooms, into uniform pieces.

Place a large skillet over medium-high heat and preheat for about 2 minutes. Pour in 1 to 2 tablespoons of olive oil.

Add minced garlic and diced onion to the skillet and sauté for 1 to 2 minutes until onions are translucent.

Introduce chopped carrots and broccoli to the pan, cooking for 3 to 4 minutes.

Bring in the bell peppers, zucchini, mushrooms, and snap peas. Sauté for an additional 4 to 5 minutes.

Sprinkle salt and pepper over the vegetables, along with optional seasonings, and stir well.

Remove the skillet from heat, toss the vegetables, and serve immediately.