Vegetables:

• 3 cloves of garlic, finely chopped
• 1 cup of thinly sliced carrot rounds
• 1 pound of asparagus spears, woody ends removed, cut into 1-inch segments
• 1 red bell pepper, thinly sliced into strips
• 1 medium zucchini, cut into thin rounds
• 8 ounces of fresh mushrooms, cleaned and sliced
• 3 green onions, thinly sliced (both green and white parts)

Seasonings and Others:

• 2 tablespoons extra-virgin olive oil
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 teaspoon sea salt
• 1/2 teaspoon powdered onion
• 1/4 teaspoon freshly ground black pepper
• A pinch of crushed red pepper flakes
• 1/2 teaspoon dried Italian herb blend
• 1/4 teaspoon smoked paprika