1. Heat the olive oil in a large skillet over medium heat. I like to use a heavy-bottomed pan to get an even, gentle heat—Mama Lou’s favorite cast iron was my inspiration here.
2. Add the sliced garlic and cook for about 1 minute, stirring frequently, until fragrant and just starting to turn golden. Be careful not to burn it; the aroma is your cue.
3. Toss in the carrots and broccoli florets first, as they take a bit longer to cook. Stir them gently for about 4-5 minutes until they start to soften but still have a bit of crunch.
4. Add the bell pepper, zucchini, and snap peas to the pan. Continue to saute for another 3-4 minutes, stirring occasionally. You want the vegetables tender but bright and vibrant.
5. Sprinkle the thyme leaves, salt, pepper, and red pepper flakes (if using) over the vegetables. Stir well to combine all the flavors.
6. Turn off the heat and squeeze fresh lemon juice over the vegetables. This simple finishing touch lifts the entire dish with a fresh brightness, just like Mama Lou’s finishing touches that never failed to impress.
7. Garnish with chopped fresh parsley or basil if you like, and serve immediately.

One little tip I learned from Ouma is to avoid overcrowding the pan. If you add too many vegetables at once, they steam instead of saute, and you lose that lovely texture. I always do this in batches if needed and keep the cooked veggies warm in a covered dish while finishing the rest.