All my fridge had were those vegetables. Chop, chop and the base was ready.
I then followed the soup natzee directions for soup (see recipe). I fried the onions, added vegetables and (vegetable) stock, simmered and simmered, processed, made a roux on the side with skim milk, mixed and served.
The colour was perfect; the taste would have benefited from herbal excitement (or chicken stock).
Toast the bread; add the cheese; broil open-faced; add the other piece of toasted bread; turn around immediately so gravity soaks the melted cheese into the bread side that was added after broiling. Eat and smile.