¼ teaspoon minced fresh garlic

¼ teaspoon minced fresh thyme leaves

¼ teaspoon minced fresh rosemary leaves

1 tablespoon minced fresh parsley

Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers’ markets. This is most authentic, and prettiest, if you use fresh lima beans, but I enjoy any kind of shell bean I can find.

Total time: 1 1/2 hours

Servings: 4 to 6

Note: Peperonata, a basic stew of tomatoes, onions and peppers, is found all over the Mediterranean. There are as many recipes for it as there are cooks. Here, the final fillip of the chile, garlic and herb sauce is inspired by a recipe in Patience Gray's "Honey From a Weed."