Summary

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

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Instructions

1. Cut the bell pepper into bite-sized pieces and the fennel into strips. Peel and halve the garlic.
2. 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.
3. Tastes good as a starter with white bread or as an accompaniment to grilled food.