Savory Spanish Vegetable Stew
Pisto Manchego, a traditional Spanish vegetable dish hailing from La Mancha, in the heart of Spain, can be enjoyed either hot or cold based on your preference. The ideal texture is thick, resembling a stew rather than a soupy consistency.
Ingredients
Yields 6 Servings
- 3 tablespoons fruity olive oil
- 1 medium green bell pepper diced into ¾-inch squares
- 1 medium onion roughly chopped (approximately â…” cup)
- 1 medium zucchini diced into ½-inch cubes (about 6 ounces)
- 5 garlic cloves finely chopped
- ¾ pound tomatoes peeled and diced into ½-inch cubes
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Kosher salt or sea salt
- Freshly ground black pepper
Instructions
- In a large saucepan, heat the fruity olive oil over medium heat.
- Add the diced green bell pepper, chopped onion, zucchini cubes, and finely chopped garlic.
- Cook while stirring until the onion becomes translucent and wilted, which should take around 8 minutes.
- Add the diced tomatoes, chopped parsley, a pinch of salt, and some freshly ground black pepper.
- Continue to cook, stirring occasionally, for about 30 minutes.
- Increase the heat to medium-high and cook until the liquid has reduced, and the stew has thickened.
- The goal is to achieve a thick, stew-like consistency, not a soupy one.
- Serve your Savory Spanish Vegetable Stew.
Notes & Wine Advice
Enjoy your Pisto Manchego, a classic Spanish delight!