Begin by washing and drying all your selected vegetables thoroughly. Slice the carrots, zucchini, and red bell pepper into uniform pieces to ensure even cooking. Trim the woody ends off the asparagus and clean the mushrooms before slicing them. Finally, chop the green onions, using both the white and green parts, to add freshness to your Healthy Sautéed Vegetables.

In a large skillet, pour 2 tablespoons of olive oil and heat it over medium-high heat until it shimmers, which should take about 1 to 2 minutes. Be careful not to let the oil smoke, as this could mean it's too hot.

Add the chopped garlic to the skillet, and sauté it for about 30 seconds until it becomes fragrant but not browned. Stir regularly to ensure it cooks evenly and doesn’t burn.

Introduce the carrot rounds to the skillet, sautéing them for 2-3 minutes. Keep stirring to ensure they cook evenly and start to brighten in color.

Next, add the asparagus and zucchini to the pan, stirring continuously for about 3-5 minutes. Resist overcooking; we want these vegetables to maintain their fresh texture.

Stir in the sliced red bell peppers and mushrooms, cooking for an additional 2-3 minutes.

Sprinkle in sea salt, black pepper, and your chosen dried Italian herbs, along with a dash of smoked paprika. Stir everything together for about 1 minute.

Remove the skillet from the heat, and drizzle fresh lemon juice over the sautéed vegetables. Sprinkle grated Parmesan cheese on top.