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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.
cup extra-virgin olive oil, plus more to serve
medium yellow onions, chopped
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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