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Spanish Summer Vegetable Stew (Pisto Manchego)
Pisto manchego is the Spanish equivalent of French ratatouille. The hearty, colorful vegetarian stew can be served as a tapa (small plate), as a side dish or topped with a fried egg as a meal in itself. To achieve just the right texture and flavor we add the vegetables to the pot in stages so each cooks for just the right amount of time and retains its character in the finished dish. This pisto is without eggplant, a common addition in many versions, and for flavor and color balance, we like to use one green bell pepper and one red, but if you like, replace the green with a yellow or orange pepper. Serve with crusty bread to soak up the juices.
4 to 6
Servings
Tip
Don’t brown the vegetables. Though we often cook ingredients until well browned to develop flavor, for this dish we cook the vegetables more gently so they retain their freshness, character and color. Don’t use plum tomatoes here. Because they are drier and firmer than round tomatoes, they won’t meld well with the other ingredients.
50 minutes
Ingredients
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⅓
cup extra-virgin olive oil, plus more to serve
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2
medium yellow onions, chopped
Directions
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01In a large pot over medium, heat the oil until shimmering. Add the onions and ¼ teaspoon salt, then cover and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Add the zucchini and garlic. Increase to medium-high and cook, uncovered and stirring occasionally, until the zucchini is beginning to soften, about 7 minutes.
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