Lukewarm pepper and fennel salad

Ingredients for 2 servings:

• 1 bell pepper(s), red
• 1 bulb(s) of fennel
• 1 garlic clove(s)
• 4 tbsp olive oil
• 1 tsp thyme, dried
• 3 tbsp balsamic vinegar
• 1 tsp sugar
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick starter

Cut the bell peppers into bite-sized pieces and the fennel into strips. Peel and halve the garlic. Heat the oil in a pan and sauté the vegetables with the thyme and garlic until al dente. Meanwhile, combine the balsamic vinegar, salt, sugar, and pepper in a bowl. Once the vegetables are cooked, remove the garlic and toss the vegetables into the vinaigrette. Let it marinate briefly and serve while still lukewarm. Tastes great as a starter with white bread or as a side dish to grilled food.