Pisto Manchego is like the Spanish version of French Ratatouille. It’s a flavorful stew made of vegetables and olive oil. A Mediterranean vegan-friendly option for your next brunch.
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How to make Spanish Pisto?
It’s extremely easy to make. Also, you can make a big batch and keep it in the fridge for over a week with no problem. I store my pisto in a glass mason jar and I have pisto ready to eat with a few crackers. A healthy and easy snack.
To start making the pisto I cut the onion and green pepper into tiny cubes. Small pieces of veggies that can blend into the sauce smoothly. Nobody wants a huge chunk of onion in every bite.
After that, I mince 1 garlic clove.
Then I cut the zucchini into medium size cubes. Zucchini loses a lot of water during the cooking process and it will shrink by 50%.
In a big skillet, I pour some olive oil and heat over low heat. I add the onion, garlic, and green pepper, and let it cook over low heat for 10 minutes, stirring every couple minutes.
It’s important that the veggies cook over low heat. The olive oil must never fry the veggies. Just slowly tenderize them.
After 10 minutes I add the zucchinis, which have faster cooking time. I let them cook for an additional 10 minutes until they are soft.
Then I add the crushed tomatoes and season with salt and sugar to balance the acidity of the tomatoes.
Let the pisto simmer over medium heat for 10-15 minutes until it has the consistency of a thick sauce — like in the pictures.
How to serve Pisto?
In Spain, it’s usually served with a cheese table— that usually has manchego cheese — and a lot of bread. You can accompany pisto with a variety of Spanish tapas like patatas bravas, gambas al ajillo, and tortilla de patatas.
But my favorite way to eat pisto is with a fried egg. This is one of my favorite breakfast ever!
I usually make a big batch of pito and it’s ready to eat in the mornings.
Of course, if you are following a vegan diet, this option is not for you. But pisto has enough flavor by itself.
Other Spanish Recipes
- 2 medium-size green peppers
- 1 onion
- 1 garlic clove minced
- 1 big zucchini
- 1 can crushed tomatoes
- ½ tbsp salt (plus more to taste)
- 1 tsp sugar
- 3 tbsp olive oil
- Fried eggs (optional)
- Manchego cheese (optional)
Cut the green pepper and the onion into tiny cubes. Make sure the veggies are evenly cut. Also, cut the zucchini into medium size cubes.
In a big pan, add the olive oil and heat over low heat. Toss the onion, green bell pepper, and minced garlic. Stir and let it cook for 10 minutes.
Toss the zucchini and cook over low heat for 10 more minutes until the zucchini is tender.
Add the crushed tomatoes and season with salt and sugar. Stir and let it reduce for 10-15 minutes until you get a thick sauce (see the pictures for reference).
Serve with a fried egg and manchego cheese (optional). Or let it chill and save for later.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.