Mediterranean Baked Peperonata | With Crispy Herbed Breadcrumbs

Preheat the oven to 200 °C. Wash and seed the Kapia peppers and yellow bell peppers, then cut them into strips about 2-3 cm wide. Peel the red onion and cut into thin wedges, and crush or finely mince the garlic cloves. Halve the cherry tomatoes.

In a small bowl, mix the breadcrumbs with the finely grated Parmesan cheese, a little dried oregano, and 1 tablespoon of extra virgin olive oil to form a crumbly, slightly moist herbed mixture.

In a large baking sheet or baking dish, arrange the sliced peppers, red onion, crushed garlic, and halved cherry tomatoes. Sprinkle over the drained olives and capers. Drizzle with the remaining extra virgin olive oil, season with the remaining dried oregano, salt, and freshly ground black pepper, then toss thoroughly so the oil and seasonings coat the vegetables evenly.