Start by washing and chopping your vegetables: slice the bell pepper into strips, halve and slice the zucchini, and thinly slice the onion. Mince the garlic and have everything ready to go.
Heat your large skillet over medium heat and add the olive oil. Once it shimmers and begins to gently ripple, you know it's ready for the vegetables.
Add the sliced onion to the skillet. Sauté for about 2-3 minutes, stirring occasionally, until it turns translucent and starts to soften with a sweet aroma filling the air.
Stir in the minced garlic and cook for 30 seconds, just until fragrant and golden, being mindful not to burn it.
Add the sliced bell pepper and zucchini to the skillet. Stir well to coat everything in the oil, and cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still hold their shape and develop some caramelized spots.
Sprinkle in the dried herbs, season generously with salt and pepper, and stir to evenly distribute the flavors. Continue cooking for another 2-3 minutes until fragrant and vibrant.
Squeeze fresh lemon juice over the vegetables and give everything a final stir. Let cook for another minute to brighten the flavors and enhance the aroma.
Remove the skillet from heat and let the vegetables sit for a minute. Serve immediately, garnished with extra herbs if desired, and enjoy the vibrant, tender, and slightly caramelized medley straight from the pan.
