Start by washing and chopping all your vegetables as listed. Having everything prepped and ready to go will make the cooking process smoother and quicker.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm up for a minute until it shimmers, but be careful not to let it smoke.
Add the chopped red onion to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
Next, toss in the sliced carrots and chopped red bell pepper. Cook for an additional 3-4 minutes, stirring occasionally until the carrots start to soften.
Add the broccoli florets and sliced zucchini to the skillet. Continue to sauté for another 4-5 minutes, or until all the vegetables are tender but still crisp.
Stir in the minced garlic and fresh thyme leaves. Cook for about 1-2 minutes until the garlic is fragrant but not browned, as burnt garlic can turn bitter.
Season with salt and black pepper to taste. Remove the skillet from heat, and stir in the fresh parsley and lemon juice for a burst of brightness.
