Begin by thoroughly washing all the vegetables under running water. Peel the carrots and zucchini as necessary, then chop everything into uniform pieces, about 1-inch in size.

Place a large skillet on the stove over medium-high heat and warm it up for about 2 minutes. Add 1-2 tablespoons of olive oil and swirl to coat the pan.

Add minced garlic and chopped onions to the skillet, sautéing for 1-2 minutes until the onions become translucent.

Introduce chopped carrots and broccoli into the pan, cooking for about 3-4 minutes, stirring frequently until bright green.

Mix in bell peppers, zucchini, mushrooms, and snap peas. Sauté for an additional 4-5 minutes until crisp-tender.

Sprinkle salt and black pepper over the sautéed vegetables, adjusting to your taste. Drizzle in lemon juice or balsamic vinegar if desired.

Remove skillet from heat, transfer vegetables to a serving dish, and garnish with herbs, nuts, seeds, or Parmesan if desired.