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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.
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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 ⅔ 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!
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Course; Stew / Vegetables
Cuisine; European / Spain