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.