Pisto Manchego
This Spanish vegetable sauté brings together zucchini, bell peppers, potato, onion, garlic, and ripe tomatoes cooked down until tender and jammy. Pisto Manchego tastes sweet-savory with gentle acidity and a lush olive oil finish, perfect warm with crusty bread or as a vibrant side. Serve it as a light dinner, tapas-style starter, or spooned over eggs.
- Prep15 min
- Cook45 min
- Serves4
- DifficultyEasy
- 1
Heat oil in a frying pan over medium heat.
- 2
Add onions and garlic and cook, stirring occasionally, for 3 minutes.
- 3
Add potato and bell peppers, raise the heat to medium-high, and cook, stirring occasionally, for 5 minutes.
- 4
Add zucchini and cook, stirring, for 5 minutes more.
- 5
Add tomatoes and stir well to combine the mixture.
- 6
Cover and simmer until the mixture has softened, about 15 minutes.
- 7
Add sugar and season with salt and pepper to taste.
- 8
Increase the heat and cook, stirring continuously, to let the mixture thicken to the desired consistency.
- Calories 408.61 kcal High
- Protein 8.12 g Moderate
- Carbs 69.1 g Moderate
- Total Fat 10.09 g Moderate
- Saturated Fat 1.62 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 2.4 mg Low Source
- Sodium 853.01 mg High
- Fiber 6.85 g Good Source
- Sugar 22.87 g High
- Added Sugar 1.06 g Low Source
- Calcium 366.61 mg Good Source
- Iron 1.48 mg Low Source
- Potassium 694.41 mg Moderate
- Vitamin A 83.64 mcg_rae Low Source
- Vitamin C 79.69 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
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