Begin by washing and chopping all the vegetables as outlined in the ingredients list. Make sure to slice the carrots and zucchini evenly for uniform cooking.
In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Allow it to warm for about a minute until it shimmers.
Add the chopped red onion and sliced carrots to the skillet. Sauté for about 3-4 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.
Next, stir in the chopped red bell pepper and broccoli florets. Continue to sauté for another 5 minutes, allowing the vegetables to become tender but still crisp.
Add the sliced zucchini and minced garlic to the pan. Sauté for an additional 2-3 minutes until the zucchini is tender and the garlic is fragrant.
Sprinkle in the fresh thyme leaves, salt, and black pepper to taste. Give everything a good toss to combine. After a minute, remove the skillet from the heat and stir in the chopped parsley and lemon juice.
