Pisto Manchego Recipe

Pisto Manchego Recipe

  • 2 tbsp olive oil
  • 1 garlic clove, chopped
  • 2 onions, chopped
  • 2 green bell peppers, seeded and sliced
  • 1 red bell pepper, seeded and sliced
  • 3 zucchini, diced
  • 1 large ripe tomato, skinned, quartered, and seeded
  • 1 tbsp red wine vinegar
  • ½ tsp sugar
  • Salt and freshly ground black pepper
  • 2 tbsp chopped parsley
  1. Prepare ahead: The pisto manchego can be refrigerated for up to 2 days before serving. Reheat or serve at room temperature.
  2. Heat the oil in a large frying pan over medium heat. Add the garlic and onions and cook, stirring often, for about 5 minutes, or until the onions are translucent.
  3. Add the peppers and cook, stirring often, for 5 minutes, or until the peppers soften. Add the zucchini and cook for 5 minutes more. Add the tomatoes, vinegar, and sugar and cook, stirring occasionally, for 15 minutes.
  4. Season with salt and pepper. Transfer to a warm serving bowl, and sprinkle with parsley.
  5. Season with salt and pepper. Transfer to a warm serving bowl, and sprinkle with parsley.
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