Tiella pugliese with peppers and potatoes | Mediterranean bake

Preheat the oven to 200°C. Wash and peel the potatoes, then cut them into thin slices of about 3-4 mm. Core and seed the bell peppers and cut them into wide strips. Slice the red onion into thin rounds, and cut the cherry tomatoes in half. Crush and finely mince the garlic cloves.

In a large bowl, combine the potatoes and bell peppers with the minced garlic, half of the olive oil, dried oregano, sea salt, and freshly ground black pepper. Mix well so that all vegetables are evenly coated with the seasonings.

Grease a ceramic or glass baking dish with a tablespoon of olive oil. Arrange a generous layer of potato slices at the bottom, followed by a layer of bell peppers, red onion rounds, and cherry tomato halves. Sprinkle with some of the grated Parmesan and breadcrumbs.