Preheat your oven to 375°F (190°C) and grease a large baking dish.

Toss mixed seasonal vegetables with olive oil, salt, and pepper until well-coated. Spread on a baking sheet and roast for 20 minutes.

Sauté minced garlic in a saucepan over medium heat until fragrant, about 1-2 minutes.

Whisk in the heavy cream and vegetable broth, let it simmer until slightly thickened, approximately 3-5 minutes.

Stir in the grated sharp cheddar cheese and dried thyme until melted and creamy.

Layer the roasted vegetables in the greased baking dish, then pour the creamy mixture over them. Bake for 25-30 minutes until bubbly and golden brown.