Mexican Vegetable Bake

Ingredients

• 1 red onion
• 2 large garlic cloves (chopped)
• 1 large red or yellow pepper (deseeded and cut into chunks)
• 1 small fennel bulb (or 2 celery stalks, thinly sliced)
• 1 large zucchini (thickly sliced)
• 2 tbsp olive oil
• 1 398ml can artichoke hearts (drained)
• 1 tsp dried oregano
• 1 tsp paprika or mild chili powder
• 1/2 tsp ground cumin
• 1 398ml can chopped tomatoes
• 1 398ml can red kidney or pinto beans (drained and rinsed)
• 3/4 cup ricotta cheese (drained)
• 1/2 cup 1% milk
• 3/4 cup aged cheddar cheese (grated)
• 2 tbsp dried whole wheat breadcrumbs