Pisto Manchego

Name: Pisto Manchego
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1/4 cup extra-virgin olive oil; 1 large yellow onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 4 garlic cloves, minced; 2 medium zucchini, diced; 2 cans canned crushed tomatoes; 1 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 2 tbsp fresh flat-leaf parsley, chopped

60 minEasyServes 4220 cal/serving

SpanishDinnerStovetopVeganMediterraneanHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1/4 cup extra-virgin olive oil
1 large yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 medium zucchini, diced
2 cans canned crushed tomatoes
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper, freshly ground
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Heat 1/4 cup extra-virgin olive oil in a large wide skillet or Dutch oven over medium heat.
2

Add 1 large diced yellow onion and cook, stirring occasionally, until softened, about 8 minutes.
3

Add 1 diced green bell pepper and 1 diced red bell pepper. Cook for another 5 minutes until the peppers begin to soften.
4

Stir in 4 minced garlic cloves and 1 tsp smoked paprika. Cook for 1 minute until fragrant.
5

Add 2 medium diced zucchini and stir to coat with the oil and spices. Cook for 3 minutes.
6

Pour in 2 cans canned crushed tomatoes and stir everything together. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
7

Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 25 to 30 minutes until the vegetables are very tender and the sauce has thickened.
8

Taste and adjust seasoning. Serve topped with 2 tbsp chopped fresh flat-leaf parsley.

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Questions

What is Pisto Manchego?

A rustic Spanish vegetable stew from La Mancha, slow-simmered with zucchini, peppers, tomatoes, and onion in olive oil until meltingly tender. Serve with crusty bread or alongside eggs for a satisfying plant-based meal. This reference files it under Spanish dinner: made on the stovetop, rated easy and about 60 minutes start to finish.

How much time should I plan for Pisto Manchego?

As written, 60 minutes: 20 of prep and 40 of cooking. The longest single stretch is step 7 (30 minutes): "Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 25 to 30 minutes until the vegetables are very tender and the sauce has thickened."

How do I know when Pisto Manchego is done?

Go by the cues in the method rather than the clock. Step 3: cook until the peppers begin to soften. Step 7: cook until the vegetables are very tender and the sauce has thickened.

How many calories are in Pisto Manchego?

One serving (the recipe makes 4) is about 220 calories, with 10 g protein, 29 g carbohydrate and 7 g fat, plus 1 g fiber and 72 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pisto Manchego?

Refrigerate what is left of Pisto Manchego within two hours and eat it within three days. Reheat gently on the stovetop.

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