Baked bruschetta with mixed veggies

If you have limited amount of time for dinner, this is the perfect solution. More fun than leftovers yet really quick, it couldn't be better. You can vary the veggies as much as you like; this was the combo I was in the mood for today.

For stressed and VERY hungry person (it makes a lot)
Olive oil
1/2 red onion
1 clove of garlic
1/2 red bell pepper
1/3 eggplant
1/2 dl white beans
1/2 dl kidney beans
1 tsp. apple cider vinegar
2 tsp. syrup
Herb salt
Pepper
1 tsp. dried basil
3 or 4 mushrooms
5 cherry tomatoes
Some zucchini crème (see recipe below)
A couple of slices good bread
Pumpkin seeds
Som arugula salad

Chop all the veggies, it doesn't have to be beautiful just keep the pieces in a good size, not too big. Start by frying the garlic and red onion in some oil. When they're starting to look shiny and soft, add the beans, peppers and eggplant. Season with the basil, syrup, vinegar, salt and pepper. Fry for a couple of minutes. Add the cherry tomatoes and mushrooms, and leave on heat for a while longer; around 2 minutes.
Place the slices in an oven-proof dish and drizzle some olive oil over them. Spread some zucchini crème on the bread and pile some veggie on top. Place a couple of dollops of zucchini crème on the vegetables and sprinkle over pumpkin seeds. Roast in a 200 degree oven for about 5-10 minutes. When done, serve with the arugula salad on top.
Yum!

Zucchini crème
The recipe makes quite a lot, but it's good on everything; bread, in pasta, your imagination is the limit! You can make half a recipe if you want.
1 zucchini
2 cloves of garlic or more
Salt pepper
Olive oil
1 jar of sun-dried tomatoes
50 g of pine nuts or sunflower seeds
Loads of basil

Roast the zucchini with the garlic and some oil in the oven at about 225 degrees until soft. Mix the zucchini with the other ingredients with a hand blender until smooth and nice.
You can change the proportions in the recipe a bit if you want, make it the way you like it!