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Pisto Manchego
Pisto Manchego is a vibrant and hearty dish from the heart of Spain, often likened to a Spanish ratatouille. This colorful medley of sautéed vegetables, including luscious tomatoes, zucchini, and bell peppers, is not only a feast for the eyes but also a celebration of flavors. Traditionally enjoyed in the region of La Mancha, Pisto Manchego reflects the rustic cooking style of Spanish kitchens, where fresh, seasonal ingredients shine. Serve it as a side dish or elevate it to a main course by topping it with a fried egg for a delightful twist!
Servings: 4
Ingredients
- Olive oil
- 4 tablespoons
- Onion
- 1, diced
- Green bell pepper
- 1, diced
- Red bell pepper
- 1, diced
- Zucchini
- 1, diced
- Eggplant
- 1, diced
- Garlic
- 3 cloves, minced
- Tomatoes
- 4, peeled and diced
- Salt
- to taste
- Black pepper
- to taste
- Fresh parsley
- 1/4 cup, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
- Stir in the diced zucchini and eggplant along with the minced garlic. Cook for another 5 minutes, until the zucchini and eggplant are tender.
- Incorporate the diced tomatoes into the skillet and season with salt and pepper to taste. Allow the mixture to simmer for an additional 10 minutes, stirring occasionally to meld the flavors.
- Once the vegetables are cooked through and the sauce has thickened slightly, remove the skillet from heat.
- Sprinkle the Pisto Manchego with fresh parsley before serving.
Dietary Information
Servings: 4 • Dish Type: Main or Side Dish • Prep Time: 15 minutes • Cook Time: 20 minutes • Calories: 180 • Fat: 10g • Carbs: 20g • Protein: 3g • Sodium: 200mg • Sugar: 7g
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