Description
Italian Bell Pepper and Onion Scarpaccia is a savory, rustic baked vegetable dish featuring caramelized bell peppers and onions enveloped in a light, cheesy batter. This simple yet flavorful dish is perfect as a hearty appetizer or a light main course, showcasing the bright flavors of Mediterranean ingredients with a delightful golden crust.
Ingredients
Scale
Vegetables
- 2 medium bell peppers (preferably red or yellow), thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
Wet Ingredients
- 1/4 cup olive oil (plus more for greasing the pan)
- 2 large eggs
- 1/2 cup milk
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
Optional Garnish
- Fresh basil leaves
- 1 tablespoon balsamic vinegar (for drizzling)
Instructions
- Prepare the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced bell peppers and onions, cooking and stirring occasionally until they are softened and lightly caramelized, about 10-12 minutes. Add the minced garlic in the last 2 minutes and stir to combine. Season with salt and pepper, then remove from heat and set aside.
- Preheat the Oven: Set your oven to 375°F (190°C). Grease a 9-inch round or square baking dish with olive oil or line it with parchment paper to prevent sticking.
- Make the Batter: In a medium mixing bowl, whisk together the eggs, milk, all-purpose flour, grated Parmesan cheese, dried oregano, and a pinch of salt and pepper until the mixture is smooth and slightly thick but pourable. Add a little more milk if the batter is too thick.
- Assemble the Scarpaccia: Evenly spread the caramelized bell peppers and onions over the bottom of the prepared baking dish. Pour the batter evenly over the vegetables to coat them thoroughly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the batter turns a golden brown and a toothpick inserted into the center comes out clean.
- Finish and Serve: Remove the scarpaccia from the oven and let it cool for a few minutes. For extra flavor, drizzle with balsamic vinegar and garnish with fresh basil leaves if desired. Slice into wedges or squares and serve warm or at room temperature.
Notes
- You can substitute the bell peppers with other vegetables like zucchini or eggplants for variety.
- Make sure not to overmix the batter to keep the texture light and tender.
- The dish tastes great served warm but also makes a delicious room temperature appetizer.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Leftovers can be refrigerated and gently reheated or enjoyed cold.
