Tomato and Vegetable Mix Pisto Manchego
Experience the vibrant flavors of Spain with this classic Tomato and Vegetable Mix Pisto Manchego! This hearty, Mediterranean vegetable stew is crafted with a medley of fresh produce, including zucchini, eggplant, bell peppers, and perfectly ripe tomatoes. Enhanced with aromatic garlic, earthy paprika, and a hint of sweetness from sugar, this dish is a celebration of wholesome ingredients and simple cooking techniques. Slowly simmered to tender perfection, the Pisto Manchego boasts a rich, rustic flavor profile that's ideal as a plant-based main dish or a versatile side. Serve it warm with crusty bread or elevate it further with a traditional fried egg topping for an authentic Manchego touch. Bursting with nutrients, color, and Spanish charm, this recipe is perfect for sharing and sure to impress at any table!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion
- 1 large red bell pepper
- 1 large green bell pepper
- 2 medium zucchini
- 1 medium eggplant
- 5 medium fresh tomatoes
- 2 large garlic cloves
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon paprika
- 2 tablespoons fresh parsley
Instructions
Wash and prepare all vegetables. Dice the onion, bell peppers, zucchini, and eggplant into small, uniform cubes. Mince the garlic and roughly chop the parsley.
Blanch the tomatoes in boiling water for 1 minute, then transfer them to an ice bath to loosen the skin. Peel, deseed, and chop the tomatoes into small pieces.
Heat olive oil in a large skillet or pan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and bell peppers to the pan. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the diced zucchini and eggplant. Continue cooking for 10 minutes, allowing the vegetables to release their moisture and cook down.
Add the chopped tomatoes to the pan along with the sugar, salt, black pepper, and paprika. Stir well to combine all the ingredients.
Reduce the heat to low and cover the pan. Let the mixture simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Taste and adjust seasoning if needed (add more salt, sugar, or paprika as desired).
Remove the pan from heat and garnish the Pisto Manchego with freshly chopped parsley.
Serve warm, either as a main dish with crusty bread or topped with a fried egg for a traditional touch.
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6725 mg | 292% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 84.0 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 4572 mg | 97% | |
*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.
