Start by prepping all your vegetables: slice the bell peppers and zucchini into thin strips, and julienne or thinly slice the carrots for quick, even cooking. Mince two cloves of garlic and set everything aside.
Place a large skillet or cast-iron pan over medium-high heat and add two tablespoons of olive oil. When the oil shimmers and starts to gently smoke, it’s ready for cooking.
Add the sliced carrots to the hot oil first, spreading them out in a single layer. Let them cook for about 2 minutes, stirring occasionally, until they start to soften and turn a little golden at the edges.
Next, toss in the bell peppers and zucchini, spreading them evenly across the pan. Cook for 5 to 7 minutes, stirring or tossing every couple of minutes, until they develop vibrant color and slightly charred, crispy edges.
Once the vegetables are tender but still have some bite, add the minced garlic to the pan. Cook for about 30 seconds, stirring constantly, until fragrant and just starting to turn golden—be careful not to burn it.
Remove the pan from heat and squeeze fresh lemon juice over the vegetables. Season generously with salt and freshly ground pepper, then toss everything together to evenly coat and brighten the flavors.
Transfer the sautéed vegetables to a serving dish. Let sit for a minute or two to allow flavors to meld, then serve hot, garnished with additional herbs if desired. Enjoy the crispy edges and tender insides in every bite!
