Prepare all your vegetables: wash and dry the broccoli and cauliflower, then break them into bite-sized florets. Slice the zucchini into half-moon shapes about a quarter-inch thick. Dice the bell pepper, peel and slice the carrots, finely dice the onion, and mince the garlic. Thaw the peas.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the onion and carrot, and cook for 5 to 6 minutes until the onion is translucent.

Add the minced garlic and cook for another 60 seconds. Then add the broccoli, cauliflower, and bell pepper, stirring and cooking for another 4 to 5 minutes.

Push the vegetables to the sides of the pan, add the remaining tablespoon of olive oil, and sprinkle the flour to form a roux. Cook the roux for 1 minute, stirring constantly.

Slowly pour in the vegetable broth, stirring to prevent lumps, then gradually add the milk while stirring continuously. Add salt, black pepper, smoked paprika, thyme, and garlic powder, then let it simmer for 2 to 3 minutes.

Remove from heat and gently stir in the zucchini and thawed peas.

Transfer the mixture to a lightly greased baking dish, spreading it evenly.

In a small bowl, mix breadcrumbs with 1 tablespoon of olive oil or melted butter. Sprinkle the shredded cheese over the mixture and then scatter the breadcrumbs on top.

Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes until the topping is golden brown and the sauce is bubbling. Let it rest for 5 to 10 minutes before serving.