- 2 tablespoons olive oil
- 1 cup panko bread crumbs
- 2 cups finely chopped red onion
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons dry red wine
- 1/2 small butternut squash (about 3/4 pound)
- 2 large russet potatoes
- 1 large zucchini
- 2 large tomatoes
- 2 tablespoons fresh lemon juice
- 1-1/2 teaspoons herbes de Provence
- 1 teaspoon sea salt or Himalayan pink salt
- 1 teaspoon coarsely ground pepper
- 1 cup shredded Gruyere cheese
- 1/2 cup panko bread crumbs
- 2 tablespoons clarified butter or ghee, melted
- Preheat oven to 400º. Lightly grease a 10-in. cast iron skillet; sprinkle with 1 cup panko breadcrumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in the bottom of the prepared cast iron pan; set aside.
- With a mandoline or sharp knife, cut the squash, potatoes, zucchini and tomatoes into ¼-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second, alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter.
- Remove foil; sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.
1 piece: 287 calories, 12g fat (6g saturated fat), 26mg cholesterol, 387mg sodium, 36g carbohydrate (6g sugars, 6g fiber), 9g protein.
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