You could use the pumpkin and some of the beans and maybe capsicum in a cous-cous salad. The herbs too - do you have mint?

The beans and tomatoes in a green bean with vinigiarette.

Tomatoes, mozarella, basil and exrta virgin olive oil is a match made in heavan.

Browned eggplant and yogurt.

Turkish beetroot dip

3 beetroots
5 tablespoon of Greek yoghurt
1 clove garlic
a pinch of salt

Boil the beetroots (or cook in microwave oven with two spoonfuls of water, covered for four minutes). Let it cool.

Grate the beetroot using the fine blade on your grater. Crush the garlic.
or
Mix the beetroots and the garlic clove in the blender.

Place the mixture into a bowl, add salt and yoghurt.

Sprinkle dried mint and drizzle with olive oil for serving.
Eat with Turkish or Leb bread.