Boil the broccoli, beans and carrots separately in salted water until tender.
To ensure that the broccoli and beans do not lose their brightness after cooking, drain them through a colander and cover with ice water.
Pepper cut into large cubes.
Fry in a hot frying pan in a small amount of vegetable oil until tender. Set aside on a plate.
Finely chop the garlic.
In hot vegetable oil, fry the chopped garlic and a few sprigs of thyme for 1-2 minutes. Get the thyme sprigs.
Add all the vegetables and fry for another 2 minutes over high heat. If desired, the finished dish can be seasoned with pepper and sprinkled with thin half-rings of sweet red onions.
