Place the garlic cloves in a small pot, cover with water and add salt to taste. Bring to a boil and let simmer for 10 minutes or until the garlic is tender. Reserve 2 tbsp (30 ml) of the cooking liquid, then drain. Using a blender, purée the garlic with the reserved cooking liquid. Add the olive oil. Season with salt and set aside.
In a large non-stick skillet over medium-high heat, cook the vegetables one at a time, using 2 tbsp (30 ml) of the oil for each vegetable and stirring frequently, until they are tender and golden, about 5 to 10 minutes depending on the vegetable. Transfer the cooked vegetables to a serving platter as they are done.
Using a spatula, add the garlic purée to the vegetables, then sprinkle with the thyme. Season with salt and pepper to taste.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.