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pisto-manchego

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Recipe

Similar to ratatouille but with a touch of vinegar to heighten the flavors, this Spanish dish goes well with grilled chorizo

Yield : Makes 4–6 servings
Prep Time : 10 mins
Cooking Time : 30 mins

Ingredients

  • 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

Directions

Prepare ahead: The pisto manchego can be refrigerated for up to 2 days before serving. Reheat or serve at room temperature.

1. 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.

2. 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.

3. Season with salt and pepper. Transfer to a warm serving bowl, and sprinkle with parsley.

Notes

Good with grilled meats and fish. Or serve as a hot appetizer, topped with slices of fried chorizo and chopped hard-boiled eggs.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and on 1/8 teaspoon added salt per serving.

91kcal (5%)
35mg (4%)
73mg (122%)
39mcg RAE (1%)
496mg
30mg
2g
6g
3g
11g
0mg (0%)
299mg (12%)
1g (4%)
5g (8%)
1mg (5%)
 

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