Pisto manchego

This is a stewed vegetable dish from La Mancha and is served as a tapa.

Pisto manchego

Servings:	6 as a tapa
Calories per serving:	27
Ready in:	1 hour
Prep. time:	10 minutes
Cook time:	50 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	19th January 2013

Best recipe review Cure the courgette glut 4/5 I make this every year to use up the spare courgettes before they turn into marrows and are wasted. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 tablespoons olive oil
• 1 sweet pepper, cut into 2cm squares
• 1 medium onion, chopped
• 180g courgettes, cut into 1cm slices and diced into 4.
• Garlic to taste, crushed
• 340g tomatoes, peeled and chopped
• 1 tablespoon parsley, finely chopped
• Seasoning

Method

1. Heat the oil in a large pan and fry the pepper, onion, courgettes and garlic until the onion has softened.
2. Add the remaining ingredients and cook over a low-medium heat, uncovered, for 30 minutes.
3. At the end of the cooking time, increase the heat to reduce the liquid. giving you a thick, stew-like consistency.

Serving suggestions

It can be served hot, cold or warm and can be made a day in advance. Nice with fresh, homemade bread.

Other Pisto recipes

• Pisto Toledano
• Pisto manchego
• Butternut squash pisto
• Tray-baked butternut squash pisto
• Pisto (TM) (a Thermomix recipe)
• Pisto montañes (TM) (a Thermomix recipe)

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