this one from Sabatino Tartufi and topped with chopped basil, salt and pepper.
The platter is from Hallelujah Pottery in Monteagle, TN. We spend a week there every summer, and I always stop in to see what's new and to take a piece home!
Boil the potatoes (skin on) and the beets separately in salted water (if combined, the beets will turn your potatoes red!).
Depending on the size of the beets, I chop mine into quarters or eighth's before boiling. You can leave the skin on, and there's really no need to do much cleaning before boiling them. Once they are cooked, the skin will slide off under cool water.
Cut the summer squash into 1 inch (as least) thick rounds. Steam these until tender, no more than 5 minutes.
Again, depending on the size of the tomatoes, I cut them into quarters or eighths.
Once everything is boiled, steamed, prepared etc... arrange on a nice platter. Drizzle with balsamic vinegar and sprinkle with salt and pepper to taste. Finish with fresh basil that has been roughly chopped.
Summer suppers at their finest.