Servings: 8 servings.
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 TOPPING: 1 cup shredded Gruyere cheese 1/2 cup panko bread crumbs 2 tablespoons clarified butter or ghee, melted
