Spain Pisto
A signature recipe from the Spanish regions of La Mancha and Murcia, this colorful vegetarian dish showcases seasonal favorites such as sweet bell pepper, tomato, eggplant, and zucchini. Pisto, or pisto manchego, is a dish that celebrates the flavors of a typical Mediterranean garden. This recipe makes an elegant meal on warm evenings in the spring and summer. For added variety, pisto is occasionally served with poached or fried eggs and a sprinkling of cheese.
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ cup (60 ml) extra virgin olive oil
- 1 small Spanish onion, diced
- 2 Tbsp (6 g) minced garlic
- 1 Tbsp (15 g) mashed roasted garlic or roasted garlic paste
- 1 medium red bell pepper, diced
- ½ medium green bell pepper, diced
- 1 small zucchini or eggplant, diced
- ½ cup (120 ml) dry white wine
- 9 plum tomatoes, diced
- 1 Tbsp (15 ml) sherry vinegar
- 2 Tbsp (8 g) finely chopped flat-leaf parsley
- Salt, to taste
- 2 oz (60 g) aged Manchego cheese, finely grated (optional)
Directions
- In a large, nonstick skillet set over medium heat, heat 2 tablespoons (30 ml) of olive oil.
- Sauté the onion and all the garlic until the onion is tender and translucent.
- Add the bell pepper and zucchini and continue cooking for about 5 minutes, or until the bell pepper is soft and fragrant.
- Add white wine and stir until the visible liquid in the pan has reduced to a quarter of its original volume. This should take about 5 minutes on medium heat.
- Add the tomatoes and simmer on low until the juices evaporate, stirring occasionally to avoid burning.
- Add the vinegar, parsley, remaining olive oil, and salt.
- Stir thoroughly and continue cooking for a few minutes.
- Ladle the pisto into individual bowls and sprinkle with cheese, if desired.
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