Pisto Spanish Vegetable Stir Fry
Bring the vibrant flavors of Spain to your table with Pisto, a traditional Spanish vegetable stir fry that’s as nourishing as it is delicious. This hearty dish combines a colorful medley of garden-fresh vegetables—onions, bell peppers, eggplant, zucchini, and ripe tomatoes—perfectly simmered with olive oil, garlic, and a touch of paprika for a subtle smokiness. Ready in just 50 minutes, this one-pan recipe offers an easy yet flavorful way to enjoy a healthy, plant-based meal. Garnished with fresh parsley, Pisto can be served as a comforting vegetarian side dish, or enjoyed as a light main course with a fried egg or crusty bread. Perfect for weeknight dinners or your next Spanish-themed feast, this dish captures the essence of Mediterranean cooking in every bite!
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 1 large, diced onion
- 2 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 medium, diced eggplant
- 1 medium, diced zucchini
- 4 large, peeled and chopped ripe tomatoes
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.5 teaspoon paprika (optional)
- 2 tablespoons, chopped fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat.
Add the diced onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red and green bell peppers. Cook for 4-5 minutes, stirring occasionally, until the peppers start to soften.
Push the peppers to the sides of the pan and add the remaining 2 tablespoons of olive oil. Add the diced eggplant and zucchini to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender.
Add the chopped tomatoes to the pan, stirring well to combine all the vegetables.
Season with salt, black pepper, and paprika (if using). Cook for 15-20 minutes over medium-low heat, stirring occasionally. Allow the mixture to simmer gently so the flavors meld together.
Once the vegetables are cooked and the mixture has thickened slightly, remove the pan from the heat.
Sprinkle the chopped fresh parsley over the top for garnish.
Serve warm as a side dish, or pair it with a fried egg or crusty bread for a light meal. Enjoy!
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4865 mg | 212% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 67.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 4297 mg | 91% | |
*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.
