Begin by washing all your vegetables under running water, peeling if necessary. Thinly slice the onion, julienne the carrot, and chop the bell pepper into strips. Slice the zucchini into half-moons, and cut the broccoli into bite-sized florets. Lastly, slice the mushrooms and trim the snap peas.

Place a large skillet over medium-high heat and allow it to preheat for about 2 minutes.

Add the olive oil, swirling it around to coat the bottom of the pan.

Add the minced garlic and sliced onions to the skillet. Sauté them for 1–2 minutes.

Introduce the julienned carrots and broccoli florets to the hot pan. Cook these for about 3–4 minutes.

Next, add the bell pepper, zucchini, mushrooms, and snap peas to the skillet. Sauté for another 4–5 minutes.

Sprinkle salt and black pepper over the vegetable medley.

Toss the sautéed vegetables well for an even mix of flavors and textures.

Remove from the heat and transfer to a serving dish. Garnish with your choice of toasted nuts, fresh herbs, or grated Parmesan. Serve immediately.