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Saute garlic, onions, and peppers in 1 Tablespoon oil in a large skillet until tender. Drain and pat dry; set aside. Saute squash and zucchini in 1 Tablespoon oil in skillet until tender. Drain and pat dry; set aside. Saute mushrooms in remaining 1 Tablespoon oil in skillet until tender. Drain and pat dry; set aside.
Whisk together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables, half of bread cubes, and remaining ingredients. Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan, and place on a foil-covered baking sheet. Pour vegetable mixture into pan. Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.
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