Pisto Manchego

Name: Pisto Manchego
Cuisine: Spanish
Ingredients: 60 ml/4 tbsp chopped fresh parsley; 5 large ripe tomatoes or 800g/1¾lb canned tomatoes, with juice; 30-45 ml/2-3 tbsp virgin olive oil (if serving cold); 2 hard-boiled eggs (optional); 3 large courgettes (zucchini), thinly sliced; 3 large green (bell) peppers, seeded and chopped; 5 large ripe tomatoes or 800g/1¾lb canned tomatoes, with juice; 3 large courgettes (zucchini), thinly sliced; 45-60 ml/3-4 tbsp olive oil; 3 garlic cloves, finely chopped; 2 Spanish onions, thinly sliced; salt and ground black pepper; salt and ground black pepper

Preparation info

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

A rich-flavoured and simple summer vegetable dish, from the poorest and hospital part of Spain, La Mancha. It may be eaten hot, alone or with such things as fried ham and eggs. It also makes a substantial salad, often with canned tuna, or hard-boiled eggs.

Ingredients

45-60 ml/3-4 tbsp olive oil
2 Spanish onions, thinly sliced

Europe
Spain
Supper
Spicy
Summer
Vegan
Gluten-free
Mediterranean

Method

Heat the oil in a large heavy pan or flameproof casserole and cook the onions and garlic gently, until soft.
Add the peppers, courgettes and tomatoes. Season and cook gently for 20 minutes until the flavours blend.
Stir in

Ingredients

Method

Photos