Veggie Gratin

Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion, garlic and carrot. Cook for 5-6 minutes, or until softened. Add the cannellini beans, chopped kale and rosemary. Cook for 3 minutes, or until the kale has wilted and softened. Add the diced tomatoes and simmer on a low heat for 5 minutes to heat through. Transfer to a medium baking dish.

Meanwhile, combine the panko breadcrumbs, crumbled fetta cheese and grated Parmesan cheese in a medium bowl. Season with salt and pepper. Top the vegetables with the crumb mixture. Transfer the dish to the oven to bake for 10-15 minutes, or until golden.