Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 red pepper (s)
- 1 tuber fennel
- 1 clove garlic
- 4 tablespoon olive oil
- 1 teaspoon thyme, dried
- 3 tablespoon balsamic vinegar
- 1 teaspoon sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the bell pepper into bite-sized pieces and the fennel into strips. Peel and halve the garlic.
- Heat the oil in a pan, fry the vegetables with thyme and garlic until al dente. Meanwhile, mix the balsamic vinegar, salt, sugar and pepper in a bowl. As soon as the vegetables are fried, remove the garlic and mix the vegetables into the vinaigrette. Let it steep briefly and serve while it is lukewarm.
- Tastes good as a starter with white bread or as an accompaniment to grilled food.
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