Recipe Details

Ingredients

• 1 cup panko bread crumbs
• 2 cups finely chopped red onions
• 2 tablespoons olive oil
• 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), peeled
• 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
• TOPPING:
• 1 cup shredded Gruyere cheese
• 1/2 cup panko bread crumbs
• 2 tablespoons clarified butter or ghee, melted

Description

1. 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 longer. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in the bottom of prepared cast-iron pan; set aside.
2. With a mandoline or sharp knife, cut squash, potatoes, zucchini and tomatoes into 1/4-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, about 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter.
3. 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.