When tomatoes, zucchini and potatoes are at their peak in summer, I like to prepare this simple, colorful and tasty dish for brunch or for dinner. Rave reviews were received when I served the medley with scrambled eggs and breakfast meats for a unique twist on a Sunday brunch. It is also delicious served with broiled Oriental flank steak; grilled chicken, fish or pork complement the vegetables as well. Whenever or however you to decide to serve this dish, slices of crusty bread to use for soaking the delicious broth round out the meal.

BAKED SUMMER VEGETABLES

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