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Pisto Manchego

Updated February 23, 2016

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

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

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time30 min

Cooking Time - Text30

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursehot appetizer, side dish, vegetable

Mealdinner, lunch

Taste and Texturesavory, tangy

Type of Dishvegetable

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

Instructions

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

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.

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.

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

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

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