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

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.

60 minEasyServes 4220 cal/serving

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

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.

Questions

How long does Pisto Manchego keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pisto Manchego?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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