Vegetable Preparation: Finely chop the sweet peppers and onion. Slice the carrot into thin rounds and dice the zucchini.

Cooking: Heat the olive oil in a large pan or wok over medium heat.

Add the chopped onion and sauté until translucent (about 3 minutes).

Add the carrot slices and sauté for 5 minutes.

Then add the diced zucchini and chopped sweet peppers, cooking for 5 to 7 minutes until the vegetables are tender but still crisp.

Seasoning: Add the minced garlic, soy sauce, salt, and pepper. Stir well and cook for another 2 minutes to blend the flavors.

Serving: Serve hot, garnished with fresh parsley if desired. This stir-fry pairs well with rice, quinoa, or as a filling for tacos or sandwiches.