Prep the vegetables: Wash and dry all vegetables thoroughly. Cut the carrots into uniform rounds, chop the asparagus, slice the zucchini, and dice the bell peppers and mushrooms.

Heat the oil: In a large skillet, heat olive oil over medium-high heat until it shimmers, about 2 minutes.

Sauté the garlic: Add minced garlic to the hot oil and sauté for about 30 seconds until fragrant.

Cook the carrots: Immediately add carrot rounds to the skillet and cook for 2-3 minutes until they start to soften.

Add asparagus and zucchini: Toss in the chopped asparagus and zucchini; stir for about 3-5 minutes until tender-crisp.

Incorporate bell peppers and mushrooms: Add bell peppers and mushrooms, cooking for an additional 2-3 minutes.

Season the vegetables: Sprinkle sea salt, black pepper, and desired seasonings over the vegetables, cooking for an additional minute.

Finish with lemon and cheese: Remove skillet from heat and drizzle sautéed vegetables with lemon juice and add Parmesan cheese.