Mediterranean Lentil & Quinoa Gratin

Ingredients

• 1 Tbsp (15 mL) olive oil
• 1 cup (250 mL) small diced red onion
• 1 1/2 cups (375 mL) quartered and thinly sliced zucchini
• 1 cup (250 mL) small diced red or orange bell pepper
• 2 cups (500 mL) finely sliced kale, stem removed
• 1 can (14 oz/398 mL) fire roasted diced tomatoes, drained
• ¼ cup (60 mL) chopped sundried tomatoes, packed in oil
• 1 Tbsp (15 mL) dried oregano
• 1 tsp (5 mL) lemon juice
• 1 1/2 cups (375 mL) cooked green lentils
• 1 cup (250 mL) cooked quinoa
• ¾ cup (190 mL) grated Swiss or white cheddar cheese
• ½ cup (125 mL) crumbled feta cheese
• to taste, salt and ground black pepper