1. Prepare the Vegetables:

• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced bell peppers and onions, and cook, stirring occasionally, until softened and lightly caramelized, about 10-12 minutes. Add the minced garlic in the last 2 minutes of cooking and stir to combine. Season with salt and pepper, then remove from the heat and set aside.

2. Preheat the Oven:

• Preheat 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.

3. Make the Batter:

• In a medium mixing bowl, whisk together the eggs, milk, flour, grated Parmesan cheese, dried oregano, and a pinch of salt and pepper until smooth. The batter should be slightly thick but pourable. If it’s too thick, add a little more milk to loosen it.

4. Assemble the Scarpaccia:

• Spread the caramelized bell peppers and onions evenly over the bottom of the prepared baking dish. Pour the batter over the vegetables, making sure they are evenly coated.

5. Bake the Scarpaccia:

• Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the batter is golden brown and a toothpick inserted into the center comes out clean.

6. Serve:

• Once baked, remove the scarpaccia from the oven and let it cool for a few minutes. For added flavor, drizzle with a little balsamic vinegar or garnish with fresh basil leaves. Slice into wedges or squares and serve warm or at room temperature.