Roasted Pepper Gratin With Olives

Ingredients:

• 6 Red Bell Peppers
• 3 Tablespoons Olive Oil
• 2 Garlic Cloves, Peeled & Finely Minced
• Salt & Pepper to Taste

Topping:

• 1/3 Cup Finely Chopped Pitted Olives
• 2 Tablespoons Capers, Chopped
• 1 1/2 Cups Panko Breadcrumbs
• 1/4 Cup Grated Parmesan Cheese
• 1/2 Teaspoon Dried Oregano
• 3 Tablespoons Finely Chopped Parsley
• Salt & Pepper to Taste
• 6 Tablespoons Olive Oil

Directions:
Preheat broiler and line a baking sheet with aluminum foil.
Cut off the core end of each of the peppers, remove seeds and membranes, and cut into two inch slices lengthwise.
Place the pepper strips skin side up on the baking sheet.
Broil the peppers until they are very blistered and blackened, then place the strips in a sealed Ziploc bag and let sit 15 minutes.
Use a knife to strip the skin off the peppers and cut each strip in half.
Place the strips in a 13 x 9 inch casserole dish and toss with the olive oil, garlic, salt, and peppers.
Arrange the peppers over the bottom of the casserole dish to cover, then scatter the olives and capers on top.
In a small bowl, mix together the breadcrumbs, cheese, oregano, parsley, salt and pepper.
Add 3 tablespoons of olive oil and mix with your fingertips.
Sprinkle the breadcrumb mixture over the peppers, then drizzle the remaining 3 tablespoons of olive oil over the top.
Broil until the crumbs are golden brown then allow the peppers to cool to room temperature.