Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.

Add 1 diced red onion and 2 sliced carrots; sauté for 5-7 minutes until softened and translucent.

Incorporate 1 diced red bell pepper and 1 cup of broccoli florets; cook for 6-8 minutes until broccoli is bright green.

Add 1 cup of cauliflower florets, 1 cup of sliced cremini mushrooms, and 1 diced zucchini; cook for 4-5 minutes.

Reduce heat to medium-low, push vegetables to the sides, and add 2 tablespoons of unsalted butter and 3 minced garlic cloves to the center.

Sauté garlic for about 1 minute until fragrant, then combine all vegetables and season with sea salt and black pepper.

Garnish with chopped parsley before serving.