There’s a chill in the air. Time to get out the vintage velvet jackets and enjoy the onset of fall. It’s been a sweaty summer and I’m looking forward to a kinder, gentler season reminiscent of my formative spent in London, England, where spring and autumn actually exist.
It’s also time to savour some wondrous veggies now at their peak. Here’s a favourite dish in that vein that’s packed with flavour and a cinch to make. I like to use Loblaws’ PC mixed baby bell peppers sold in packages. This is delicious with any roast meat or fish. Grate or crumble some cheese on top for a veggie version.
Here it is, in the style of my favourite British food writer Nigel Slater, i.e. without quantities.
Peperonata (aka A Nice Dish of Sauteed Fall Veggies)
Olive oil
Sliced onion
Sliced red, orange and yellow Bell Peppers
Ripe tomatoes, cut in chunks
Fresh thyme leaves
Salt and pepper to taste
Heat oil in skillet. Add veggies and thyme. Cook over medium heat until veggies are tender-crisp. Add salt and pepper.
