Making lunch from our garden produce

Friends from the US were coming to visit so I though it would be nice to make a lunch using as much produce as possible from the garden.

I made:
zucchini marinati: sliced zucchini marinated in mint leaves, olive oil, lemon juice, salt and pepper.

melanzane a funghetto: cubed eggplant (soaked in salt water for 15 minutes) pan-fried with chopped cherry tomatoes , garlic and basil.

Pesto: basil leaves with goats cheese, pine nuts (or almonds) olive oil, garlic.
Pasta with pesto, potatoes and french beans

vegetable quiche

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