Pisto Manchego
Experience the vibrant flavors of Spain with this Pisto Manchego, a rustic vegetable stew brimming with sweet bell peppers, tender zucchini, and aromatic garlic, all simmered in a rich tomato sauce. This vegan rendition celebrates the natural bounty of summer produce, offering a comforting and versatile dish that's perfect as a light meal or a flavorful accompaniment.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 145 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 30 mlolive oil
- 1 pcsyellow onion, chopped
- 1 pcsgreen bell pepper, chopped
- 1 pcsred bell pepper, chopped
- 2 pcszucchini, diced
- 3 clovegarlic, minced
- 400 gcanned crushed tomato
- 0.5 tspsugar
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
Large pot or deep skillet · Chef's knife · Cutting board · Wooden spoon or spatula · Measuring spoons
The method
Step by step
- 1
Dice the yellow onion, green bell pepper, and red bell pepper into uniform 1/2-inch pieces.
Cook’s note: Uniformly dicing vegetables ensures even cooking and a more appealing presentation in the final dish.
- 2
Cut the zucchini into similar 1/2-inch pieces.
Cook’s note: For a slightly firmer texture, you can cut the zucchini into larger chunks.
- 3
Mince the garlic cloves finely.
Cook’s note: Using a garlic press can save time, but mincing by hand often yields a more potent garlic flavor.
- 4
Heat the olive oil in a large pot or deep skillet over medium heat until shimmering.
About 2 min
Cook’s note: A large pot provides ample space for the vegetables to cook evenly without steaming.
- 5
Add the diced yellow onion and bell peppers to the pot and sauté, stirring occasionally, until they become tender and translucent, about 8-10 minutes.
About 10 min
Cook’s note: Allowing the onions and peppers to soften fully at this stage builds a sweet and aromatic base for the stew.
- 6
Stir in the diced zucchini and continue to cook for another 5-7 minutes, until it begins to soften slightly.
About 7 min
Cook’s note: Avoid overcooking the zucchini at this stage, as it will continue to cook during the simmering process.
- 7
Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until it becomes fragrant.
About 1 min
Cook’s note: Garlic burns quickly, so keep a close eye on it and stir continuously to prevent bitterness.
- 8
Pour in the canned crushed tomatoes, then add the sugar, salt, and black pepper. Stir all the ingredients together thoroughly to combine.
About 2 min
Cook’s note: The pinch of sugar helps to balance the acidity of the tomatoes, enhancing the overall flavor profile.
- 9
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes.
About 25 min
Cook’s note: A low simmer allows the flavors to meld beautifully and the vegetables to become exceptionally tender without breaking down too much.
- 10
Uncover the pot and continue to cook for an additional 5-10 minutes, stirring occasionally, until the vegetables are very tender and the sauce has thickened to your desired consistency.
About 10 min
Cook’s note: If the sauce is too thin, remove the lid and increase the heat slightly to allow more liquid to evaporate.
- 11
Taste the pisto and adjust the seasoning with additional salt and pepper if needed.
Cook’s note: Always taste before serving; a final seasoning adjustment can elevate the dish significantly.
Per serving
Nutrition
- Calories
- 145.1kcal
- Protein
- 3.4g
- Carbs
- 17.7g
- Fat
- 7.5g
- Fibre
- 4g
- Sugar
- 11.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Pisto Manchego is wonderfully versatile. Serve it warm as a side dish, a light main with crusty bread for dipping, or even as a topping for toast (tostas) or rice. For a heartier meal, you can serve it with a fried egg on top, though this would no longer be vegan. A glass of crisp Spanish white wine, like Verdejo, pairs beautifully with this dish.
Store leftover Pisto Manchego in an airtight container in the refrigerator.
Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. Alternatively, microwave in 1-minute intervals, stirring between each, until hot.
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