Start by washing all your vegetables under cool running water. Peel the carrot and onion if needed, then chop everything into uniform pieces; aim for bite-sized chunks to ensure even cooking.

In a large skillet, pour 1-2 tablespoons of olive oil and heat it over medium-high heat. Allow the oil to shimmer for about 2 minutes.

Add minced garlic and sliced onion to the hot skillet. Sauté for 1-2 minutes until fragrant and translucent.

Introduce the chopped carrots and broccoli to the skillet first. Cook for about 3-4 minutes to soften slightly.

Now, add the bell peppers, zucchini, mushrooms, and snap peas. Sauté for an additional 4-5 minutes, aiming for a crisp-tender texture.

Sprinkle salt and black pepper over your Vegetable Sauté to taste, and drizzle lemon juice if desired. Toss gently to combine.