Just for a moment I would like to go back to the original posters question...
The answer to the question of which is better... sautee the garlic in oil first, or when you add the other things... the answer for me is "yes"!
You get different results with different methods. It depends on what you are after and I do both at different times.
If time is critical (short) I sautee things all together. If I want to infuse the oil more, I do the garlic first- and slowly... at very low heat so not to burn. I have even been known to remove the garlic after the infusion to avoid the bitterness of overcooked garlic... one way to do this is to slice instead of mince the garlic... just scrape it out with a spoon then turn the heat up and sautee the veggies.
If I am making a pan of sauteed veggies that are going on top of something- like over a pasta- I will usually do the garlic along with the other things- and use a little more garlic than if the side were to stand alone.
Note: Try sauteing black oilves, green olives, marinated artichokes, red pepper flakes and capers and maybe one or two spoons of tomato sauce with (lots of) garlic in EVOO and use that as a sauce for a shrimp and pasta dish.
Garlic is a wonderful and versatile ingredient. To my taste it usually needs a "counter point", like a little lemon zest or something else "bright" to balance the heaviness of the garlic. Together they both become better than they would be standing alone.
Edited to read: I suppose I should add that if I do the garlic in the oil first- I think it comes out smoother, but a little nutty... if I do all together it comes out fresher, more clearly speaking "garlic!"
You pays your money you takes your choice....