Pisto Manchego
A slow vegetable sauté of zucchini, peppers and tomato.
Method
- 01
Step 1
Soften onion and peppers in oil in a wide pan for 12 minutes.
- 02
Step 2
Add garlic and zucchini and cook 8 minutes, stirring occasionally.
- 03
Step 3
Add tomatoes, salt and pepper.
- 04
Step 4
Simmer uncovered for 20 minutes until vegetables are tender and excess tomato water has reduced.
- 05
Step 5
Serve warm with bread, or alongside a separately cooked egg if desired.
Nutrition
Estimated per 1 of 4 servings from USDA SR Legacy (2018) ingredient values, not laboratory-tested. Two medium zucchini=392 g; each pepper=119 g; one onion=110 g; all 60 ml olive oil=54 g included. Count/spoon masses are assumptions; no cooking-yield or nutrient-retention factors. Full ingredient IDs and grams are in recipe-nutrition-mappings.json.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested