Begin by washing and cutting your vegetables into uniform pieces.

In a large skillet, heat 1–2 tablespoons of olive oil over medium-high heat.

Add the minced garlic and sliced onions to the hot oil, sautéing until fragrant.

Incorporate the carrots and broccoli into the skillet, stirring continuously.

Stir in the bell peppers, zucchini, mushrooms, and snap peas, cooking until crisp-tender.

Sprinkle the vegetables with salt and black pepper, and drizzle with lemon juice or balsamic vinegar.

Remove the skillet from heat, toss, and garnish if desired before serving.