Garlic Herb Sauted Vegetables

* Prepare the vegetables: Wash and chop your vegetables into evenly sized pieces. Consider cutting harder vegetables, like carrots and broccoli, into smaller pieces than softer vegetables, like zucchini and bell peppers, to ensure even cooking.
* Heat the oil: Heat the olive oil in a large skillet or frying pan over medium heat.
* Sauté harder vegetables: Add the harder vegetables (carrots, broccoli, onions) to the skillet and sauté for 5-7 minutes, or until they start to soften.
* Add softer vegetables and seasonings: Add the softer vegetables (bell peppers, zucchini) along with the garlic powder, oregano, thyme, red pepper flakes (if using), salt, and pepper. Toss well to combine.
* Add liquid and steam: Add 2-3 tablespoons of water or vegetable broth to the skillet. Cover the skillet and reduce the heat to medium-low. Steam the vegetables for 5-10 minutes, or until they are tender-crisp. Check the vegetables periodically and add more water or broth if needed to prevent them from burning.
* Check for doneness: Test the vegetables with a fork to ensure they are cooked to your desired tenderness.
* Serve: Remove the skillet from the heat and serve the sautéed vegetables immediately.
Tips and Variations:
* Even cooking: Cut vegetables into similar sizes to ensure they cook evenly.
* Vegetable order: Start with the harder vegetables and add the softer ones later to prevent overcooking.
* Fresh herbs: If you have fresh herbs, add them towards the end of cooking.
* Flavor boost: A squeeze of lemon juice or a splash of soy sauce at the end can add extra flavor.
* Cover control: make sure the cover fits well to trap the steam.