Begin by washing, peeling if needed, and chopping your vegetables into uniform sizes to ensure even cooking. Slice the bell pepper, zucchini, and onion thinly, julienne the carrot, and break the broccoli into small florets.

Place a large skillet over medium-high heat and pour in the olive oil. Allow the oil to heat for about 1-2 minutes until it shimmers slightly.

Add the minced garlic and thinly sliced onion to the skillet, sautéing for 1-2 minutes until the onion becomes translucent.

Introduce the chopped carrots and broccoli to the skillet, stirring frequently for around 3-4 minutes until they begin to soften slightly.

Next, add the bell peppers, zucchini, snap peas, and mushrooms to the skillet. Sauté for another 4-5 minutes until the vegetables are vibrant and crisp-tender.

Once the vegetables have reached that beautiful crisp-tender state, sprinkle in salt and black pepper to taste. Optionally, add in lemon juice or balsamic vinegar.

Finally, toss the sautéed vegetables thoroughly to ensure even seasoning. Serve immediately while the vegetables are still warm.