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
- 3 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium zucchini, diced into 1/2-inch cubes
- 1 large red bell pepper, diced
- 14 oz canned crushed tomatoes
- 1 pinch salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1
Heat olive oil in a large skillet over medium heat until shimmering, about 60 seconds.
- 2
Add diced onion and cook, stirring occasionally, until softened and translucent, 4–5 minutes.
- 3
Add minced garlic and cook until fragrant, about 30 seconds.
- 4
Add diced zucchini and bell pepper, stir to coat with oil, cook 5 minutes until edges begin to soften.
- 5
Pour in crushed tomatoes with juice, stir well to combine.
- 6
Reduce heat to medium-low, cover partially, and simmer 15–20 minutes until vegetables are very tender.
- 7
Taste and adjust seasoning with salt and black pepper.
- 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
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
