Wash all vegetables under cold water, and cut the bell pepper, zucchini, and onion into uniform slices. Place the vegetables in separate bowls.

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

Add minced garlic and sliced onion to the oil and sauté for 1-2 minutes until onions are translucent.

Add carrots and broccoli to the skillet, stirring and cooking for 3-4 minutes.

Introduce the bell pepper, zucchini, mushrooms, and snap peas, and sauté for an additional 4-5 minutes until crisp-tender.

Season with salt, black pepper, lemon juice, balsamic vinegar, or soy sauce to taste, and stir to combine.

Remove from heat, garnish with optional toppings, and serve immediately.