not pretty but pretty darn yummy! — Les Petites Gourmettes

Ingredients

• 2 zucchini squash, ends trimmed and cut into 1/2-inch slices on a diagonal
• 2 yellow squash, ends trimmed and cut into 1/2-inch slices on a diagonal
• 1 medium eggplant, ends trimmed and cut into 1/2-inch rounds
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 1 large onion, peeled and sliced into 1/2-inch rounds
• 2 red or yellow bell peppers; trimmed, seeded, and opened flat
• 1 large potato, peeled and sliced into 1/4-inch rounds
• 4 large garlic cloves, peels left on
• 1/2 of a brioche loaf or challah
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup packed fresh cilantro leaves
• 1 tablespoon packed fresh mint leaves
• 1 teaspoon brown sugar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 whole serrano chiles, stems removed
• 1 garlic clove, peeled
• 1/4 cup water
• 4 cups vegetable or chicken broth
• 14-ounce can diced tomatoes, with juices
• Salt and freshly ground pepper
• 1/4 cup minced fresh cilantro