Peperonata is a vibrant Italian vegetable casserole primarily featuring bell peppers as the star ingredient. This humble dish, originating in the sun-drenched regions of Italy, showcases the sweet and savory interplay of bell peppers and other vegetables such as garlic, onion, or even eggplant. Beyond its deliciousness, Peperonata is incredibly easy to make. The secret lies in the slow cooking process, made here in the oven, which allows the vegetables to soften and meld their flavors into a delightful medley.
Peperonata is the perfect accompaniment to various meats, especially grilled, but it can also be great as a bruschetta topping.
- 8 red bell peppers, halved and seeded, stems removed
- 1/2 cup olive oil, plus more for drizzling
- 1 teaspoon kosher salt
- 4 tablespoons chopped black olives
- 3 tablespoons capers
- 3 sprigs of fresh oregano, or 1/2 teaspoon dried
- 2 large garlic cloves, sliced
- 1/4 -1/2 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/3 cup panko breadcrumbs
Preheat the oven to 350 degrees. Place the bell peppers into a roasting pan with the olive oil, and 1 teaspoon salt tossing to coat. Roast for 30-35 minutes until soft and slightly slumped. Remove from the oven. Increase the oven temperature to 400degrees.
When the peppers are cool enough to handle, cut each into strips, placing them into a large bowl. Remove and discard the oregano stems, adding the leaves plus the remaining ingredients, except the Parmesan cheese and breadcrumbs, to the peppers stirring to combine. Transfer the mixture to a gratin dish or other shallow ceramic baking dish. Sprinkle the top with the Parmesan cheese, then scatter the breadcrumbs, and a drizzle of olive oil. Place the gratin dish into the hot oven for 18-20 minutes until the breadcrumbs are golden brown and the cheese is melted. Serve warm or at room temperature.