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Preheat oven to 350 degrees F. Butter a 2-quart rectangular baking dish; set aside.
If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces.
In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, and onion. Bring just to boiling; reduce heat slightly. Cover and boil about 1 minute or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Layer zucchini slices on top.
In a large bowl, beat eggs with a wire whisk or rotary beater. Stir in milk, snipped dill, salt, and black pepper. Pour over vegetables in baking dish. Bake, uncovered, about 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. If desired, garnish individual servings with dill sprigs. Makes 8 servings
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