Trying to think of a favourite vegetable, is like choosing a favourite child, or colour, or landscape. It's probably best not contemplated.
At this time of year we are awash with Courgettes, French Beans, and these long Peppers; all of which come high on my list. But having to plump for just one, it'll have to be the Peppers.
These are not hot Peppers. When they have been lightly fried in Olive oil, with a slight sprinkling of gros sel, they are left to become tepid, and are simply delicious as an accompanying snack with a salad lunch.
Here they are known as Piments, Doux long des Landes, but no doubt this name changes from country to country.
I'm now just off to tuck into the ones above! Need I mention the word 'delicious'.