Pisto Manchego

Ingredients

Instructions

1. 1

   Prepare all the vegetables before you start cooking: dice the zucchini and peppers into small, even pieces so they cook at the same rate, finely dice the onion, mince the garlic, and grate or finely chop the tomatoes. Keeping the pieces small helps the pisto soften quickly within 30 minutes.

2. 2

   Heat a wide frying pan or sauté pan over medium heat. Add the olive oil, then the onion and peppers with half the salt. Cook for 6-7 minutes, stirring often, until the onion turns translucent and the peppers begin to soften without browning hard.

3. 3

   Add the garlic and smoked paprika and stir for about 30 seconds, just until fragrant. Do not let the garlic darken or the paprika scorch, or the stew can taste bitter.

4. 4

   Add the tomatoes and cook for 4-5 minutes over medium-high heat, stirring occasionally, until the mixture looks saucy and some of the tomato water has evaporated.

5. 5

   Stir in the zucchini, the remaining salt, and the black pepper. Cook for 8-10 minutes, stirring every couple of minutes, until the zucchini is tender but not collapsed and the pisto is thick rather than watery. If the pan dries out too fast, lower the heat slightly; if it looks wet, raise the heat for the last 1-2 minutes.

6. 6

   Taste and adjust seasoning if needed. Let the pisto sit off the heat for 2 minutes so the flavors settle, then serve warm. It can be eaten on its own as a low-carb main or alongside grilled fish, meat, or eggs if desired.

Nutrition per serving

Notes

• •For the best texture, use a wide pan so the vegetables sauté and evaporate moisture instead of steaming.
• •Grating the tomatoes is a quick beginner-friendly technique that gives a soft, rustic sauce without needing to peel them.
• •Pisto is also excellent warm or at room temperature, and the flavor improves slightly after a short rest.
• •To keep it low-carb, serve it alone or with a protein rather than bread or potatoes.

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