Pisto Manchego
A vibrant Spanish vegetable stew of zucchini, bell peppers, and tomatoes sautéed until tender and jammy. Serve hot as a main course, topped with a fried egg for extra richness.
- Total time
- 45 min
- Servings
- 4
- Calories
- 165
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Heat olive oil in a large skillet over medium heat until shimmering, about 60 seconds.
Step 2
Add diced onion and cook, stirring occasionally, until softened and translucent, 4–5 minutes.
Step 3
Add minced garlic and cook until fragrant, about 30 seconds.
Step 4
Add diced zucchini and bell pepper, stir to coat with oil, cook 5 minutes until edges begin to soften.
Step 5
Pour in crushed tomatoes with juice, stir well to combine.
Step 6
Reduce heat to medium-low, cover partially, and simmer 15–20 minutes until vegetables are very tender.
Step 7
Taste and adjust seasoning with salt and black pepper.
Step 8
Transfer to a serving dish or plates, garnish with fresh parsley, and serve hot.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- cutting board
- sharp knife
- measuring spoons
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