Spread the peppers on a baking sheet. Add the balsamic vinegar, olive oil, and oregano. Season with salt and pepper, and roast in the oven for 25-30 minutes.
For the vinaigrette, mix the olive oil, capers, garlic, basil, balsamic vinegar, and honey in a bowl.
Place the arugula at the bottom of a plate, add the roasted peppers, slices of prosciutto, burrata, and vinaigrette. Garnish with a few basil leaves and serve with croutons.
