I rinsed the veggies and peeled the carrots. Sliced the mushrooms vertically so the center cut chopped the stems in half tallways. Tapped the garlic firmly on its butt end and mashed it under the broad blade of a knife before removing the skin and dicing it. Sliced the carrots lengthwise into sticks, then chopped them crosswise to dice them. Cut off the tops and bottoms of the peppers, sliced them top-to-bottom, carved out the squishiest fleshy ribs, then chopped them to a size between the mushrooms and the carrots. Stabbed the potato with a thick-tined fork several times while turning it. …