Vegetable Stir-Fry with Carrots, Mushrooms, and Tomatoes

Begin by washing and peeling the carrots, then slice them into thin rounds. Next, clean the mushrooms and slice them into quarters.

Chop the onions into small pieces and set them aside. Cut the tomatoes into wedges and keep them ready for cooking.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onions and sauté them until they become translucent, about 3 minutes.

Add the sliced carrots to the skillet and cook for an additional 5 minutes, stirring occasionally. Next, add the mushrooms to the skillet and continue to cook for another 4 minutes until they are tender.

Finally, add the tomato wedges and cook for 2 more minutes, allowing them to soften slightly. Season the stir-fry with salt and pepper to taste, and stir well to combine all the flavors.

Remove the skillet from heat and serve the vegetable stir-fry warm, garnished with fresh herbs if desired.