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.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves 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
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1
Heat 1/4 cup extra-virgin olive oil in a large wide skillet or Dutch oven over medium heat.
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2
Add 1 large diced yellow onion and cook, stirring occasionally, until softened, about 8 minutes.
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3
Add 1 diced green bell pepper and 1 diced red bell pepper. Cook for another 5 minutes until the peppers begin to soften.
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4
Stir in 4 cloves minced garlic cloves and 1 tsp smoked paprika. Cook for 1 minute until fragrant.
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5
Add 2 medium diced zucchini and stir to coat with the oil and spices. Cook for 3 minutes.
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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.
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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.
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8
Taste and adjust seasoning. Serve topped with 2 tbsp chopped fresh flat-leaf parsley.