Use surplus veggies, even for breakfast

The peak of the backyard gardening season makes it easy to eat lots of fresh produce, but the onslaught of an abundant harvest can also lead to culinary fatigue.

If you're not into canning or don't have the extra freezer space, you'll need some creative ideas to keep all that food from going to waste.

The first step is to look for new dishes and times (such as breakfast) to add vegetables to the menu.

An omelet loaded with diced tomatoes, peppers, zucchini and onions is an obvious choice. But there are plenty of other options, too.

Try making an open-faced breakfast sandwich by topping a piece of toast with sliced tomato, melted reduced-fat cheddar cheese and even an egg, if you like. The amount of vitamin C in tomatoes rivals that of the traditional glass of orange juice.

Grilled slices of eggplant have a smoky flavor that makes them a perfect stand-in for bacon in a lightened version of eggs Benedict.

This egg-topped summer vegetable casserole calls for plenty of tomatoes and zucchini. The recipe serves eight, so it's well suited for a brunch, but also makes a great supper for a warm summer evening.