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Pisto manchego – Spanish vegetable stew
Dinner

Pisto manchego – Spanish vegetable stew

A colourful vegetable stew with bell pepper, courgette, tomato, and onion, gently fried in olive oil. Spain's answer to ratatouille — simple, healthy, and incredibly versatile.

TraditionalEverydaySummerDinnerLunchVegan
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Rate:
50 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Vegetables

    • 2 stk Green bell peppers, diced
    • 2 stk Courgettes (zucchini), diced
    • 1 stk Large onion, diced
    • 14.1 oz Ripe tomatoes, diced (or canned tomatoes)
    • 2 stk Garlic cloves, finely chopped
    • 4 tbsp Olive oil
    • 1 tsp Salt

Instructions

  1. 1

    Fry the vegetables

    1. Heat 2 tablespoons olive oil in a large pan. Fry onion and garlic for 5 min until soft.
    2. Add bell pepper and fry for 5 min. Then add courgette and fry for 5 more min.
    3. Add the tomatoes and the remaining olive oil. Season with salt. Let it simmer for 10–15 min until the tomatoes have broken down.
    25 min
    Pan

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Details

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: 5°C
  • • Method: Store in the fridge in a sealed container. Tastes even better the next day.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freeze in portions. Thaw slowly in the fridge.

Tips

Serving

  • • A fried egg on top turns pisto into a light dinner. This is a classic serving in La Mancha.

Author

N

Nordmad

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Author

N

Nordmad