Wash and slice the zucchini and yellow squash into thin rounds.

Julienne the carrot and slice the bell pepper.

Mince the garlic and grate the ginger.

In a small bowl, mix together the soy sauce, olive oil, sesame oil, honey, and grated ginger.

Heat the wok over medium-high heat and add the olive oil.

Add the minced garlic and sauté for 30 seconds until fragrant.

Add the zucchini, yellow squash, bell pepper, and carrot. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

Pour the sauce over the vegetables and stir well to combine. Cook for an additional 2 minutes.

Remove from heat and garnish with toasted sesame seeds and sliced green onions. Serve warm.