Yunasama's warm iceberg lettuce

Ingredients for 2 servings:

• 7 cherry tomatoes
• 1 red bell pepper(s)
• 1 shot of water
• ½ can corn
• 1 iceberg lettuce
• salt and pepper
• Herbs (Italian herb mixture)
• e.g. basil
• Soy sauce
• Oil (sunflower oil)
• Balsamic vinegar
• n. B. Sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Warm main course, vegan

Dice the bell peppers and add them to a large pan. Cover and cook for about 10 minutes in a small splash of water. Meanwhile, quarter the tomatoes and sprinkle with salt, pepper, and basil. Remove the desired number of lettuce leaves from the iceberg lettuce head, wash them, cut them into bite-sized pieces, and arrange them in deep plates so that the plate is covered. Sprinkle with salt, pepper, and Italian herbs. Once the bell peppers are soft but still firm to the bite, add the tomatoes and corn and simmer for 5 minutes over medium heat, stirring regularly. Remove the vegetables from the pan with a slotted spoon, drain briefly, and arrange them on top of the iceberg lettuce. Finally, add the soy sauce, balsamic vinegar, and sunflower oil to the vegetable stock, mix well, and then thicken with a little sauce thickener. The resulting dressing can be served to refine the dish.