In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced sweet red and yellow peppers along with sliced red onion. Sauté for about 5-7 minutes until the vegetables are tender and vibrant. Stir in minced garlic for an additional minute, letting the aroma fill your kitchen. Once done, remove from heat and set the mixture aside.

In the same skillet, add a little more olive oil if needed, and toss in sliced yellow squash, zucchini, and chopped fresh mushrooms. Sauté these vegetables over medium heat until tender, about 5-7 minutes. Make sure to stir occasionally to promote even cooking. Drain any excess moisture before setting them aside with the other sautéed veggies.

Preheat your oven to 325°F (163°C). In a mixing bowl, whisk together cream cheese, heavy whipping cream, salt, and pepper until smooth. This creamy mix should be free of lumps. Next, beat in the eggs until the mixture is well combined. This will create the binding ingredient for your Veggie-Packed Strata.

Gently fold in the sautéed vegetables with the egg mixture. Then, incorporate half of the bread cubes and half of the shredded Swiss cheese into the mixture, ensuring an even distribution of ingredients for this colorful casserole.

Lightly grease a 10-inch springform pan. Arrange the remaining bread cubes at the bottom, then carefully pour the vegetable and egg mixture over the top. Sprinkle the remaining shredded Swiss cheese evenly for that golden, melty finish.

Place the prepared springform pan on a baking sheet and transfer it to the preheated oven. Bake uncovered for approximately 80-95 minutes, or until the center is set and the top has a beautiful golden-brown hue.

Once baked to perfection, remove the Veggie-Packed Strata from the oven and let it rest for about 10-15 minutes. This resting time allows the layers to firm up, making it easier to slice. Carefully remove the springform pan, cut into wedges, and serve warm.