Heat oil in a skillet large enough to accommodate all vegetables over medium high heat. Add garlic and cook for 2 to 3 minutes. Add thyme and sauté until fragrant. Add all vegetables, except for peas, and vegetable stock and cook for 3 to 4 minutes until vegetables are just tender. Lower heat, add peas, and cook until they are just heated. Add kosher salt and fresh ground pepper to taste. Place in serving bowl and keep warm.