3 cloves garlic, finely chopped

1 cup carrot rounds, thinly sliced

1 pound asparagus, trimmed and cut into 1-inch pieces

1 red bell pepper, thinly sliced into strips

1 medium zucchini, cut into thin rounds

8 ounces fresh mushrooms, sliced

3 green onions, thinly sliced (white and green parts)

2 tablespoons extra-virgin olive oil

¼ cup grated Parmesan cheese

1 tablespoon fresh lemon juice

1 teaspoon sea salt

½ teaspoon onion powder

¼ teaspoon freshly ground black pepper

Pinch of crushed red pepper flakes

½ teaspoon dried Italian herb blend

¼ teaspoon smoked paprika

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Wash, dry, and cut all vegetables into uniform sizes for even cooking.
In a large skillet over medium-high heat, heat the olive oil until shimmering.
Add garlic and sauté for 30 seconds until fragrant.
Add carrot slices and cook for 2–3 minutes until they begin to soften.
Stir in asparagus and zucchini. Cook for 3–5 minutes until bright and tender-crisp.
Add bell pepper and mushrooms. Sauté for another 2–3 minutes until softened but not mushy.
Stir in salt, pepper, onion powder, red pepper flakes, Italian herbs, and smoked paprika. Cook for 1 minute to combine flavors.
Remove from heat, drizzle with lemon juice, sprinkle with Parmesan cheese, and toss gently to coat. Serve warm.

Use broccoli, green beans, or snap peas to vary the veggies.
Swap Parmesan with feta or goat cheese for a tangy twist.
To make it vegan, use dairy-free cheese or omit entirely.
Add chickpeas, tofu, or grilled chicken to make it a main dish.
Use sesame oil and soy sauce for an Asian-inspired variation.
Store leftovers in the fridge up to 3 days; reheat in a skillet for best texture.