Pisto
Savor the vibrant flavors of Spain with this classic **pisto recipe**, a Mediterranean vegetable medley bursting with fresh, summery ingredients. Made with a colorful mix of sautéed zucchini, eggplant, bell peppers, and tomatoes, this rustic dish is gently simmered to perfection in fragrant olive oil, creating a rich, hearty base. With endless versatility, pisto can be enjoyed as a healthy vegetarian main dish, a flavorful side, or even a topping for crusty bread. For an extra touch of comfort, serve it with a fried or poached egg on top. Ready in under an hour, this one-pan wonder is a celebration of simple, wholesome cooking that's as nourishing as it is delicious. Keywords: Spanish pisto, Mediterranean vegetable stew, healthy vegetarian recipe.
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Recipe Information
Ingredients
- 4 tablespoons Extra-virgin olive oil
- 1 large Onion
- 1 large Red bell pepper
- 1 large Green bell pepper
- 2 medium Zucchini
- 1 medium Eggplant
- 3 cloves Garlic cloves
- 4 medium Tomatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional)
- 4 large Eggs (optional, for serving)
Instructions
Prepare the vegetables: dice the onion, bell peppers, zucchini, and eggplant into small, uniform pieces. Mince the garlic, and grate, chop, or blend the tomatoes into a purée (you can peel them first if desired).
Heat 2 tablespoons of olive oil in a large skillet or pan over medium heat. Add the diced onion and garlic, and sauté for 5–7 minutes until softened and translucent.
Add the diced bell peppers to the pan, and cook for another 5 minutes, stirring occasionally.
Push the onion and peppers to one side of the pan, add the remaining 2 tablespoons of olive oil, and then add the diced zucchini and eggplant. Sauté for 8–10 minutes, allowing the vegetables to soften and slightly caramelize.
Pour the puréed or chopped tomatoes into the pan, and mix all the vegetables together. Season with salt, black pepper, and paprika (if using).
Reduce the heat to low, cover the pan, and let the mixture simmer for 20–25 minutes. Stir occasionally to prevent sticking. The vegetables should be tender and the flavors well combined.
Taste and adjust for seasoning. If desired, fry or poach eggs separately and serve them on top of the pisto for a hearty meal.
Serve the pisto warm as a main dish, a side dish, or a topping for bread. Enjoy!
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 15.6 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
