Spanish Stewed Vegetables (Pisto)
4 servings
60 minutes
Pisto is a traditional dish of Spanish cuisine, reminiscent of ratatouille but with its unique character. Its roots trace back to Andalusia and La Mancha, where fresh seasonal vegetables are stewed in aromatic olive oil, creating a rich flavor. Sweet tomatoes, tender zucchini, spicy peppers, and garlic fill the dish with vibrant colors and refined taste. Pisto pairs perfectly with a fried egg, turning it into a hearty and nutritious meal. This dish can be served as a side to meat or fish or enjoyed on its own with crusty bread. Pisto embodies the comfort and warmth of southern Spanish cities captured in the simplicity and richness of flavor nuances.
1
Cut zucchini and tomatoes into large cubes, onion into half rings, sweet pepper into strips, and chop garlic finely.
- Tomatoes: 4 pieces
- Young zucchini: 2 pieces
- Onion: 1 piece
- Sweet pepper: 2 pieces
- Garlic: 3 cloves
2
Heat the oil, sauté the onion until translucent, then add the zucchini and fry, stirring until half-cooked. Add the pepper and fry for another 7 minutes, then add tomatoes, garlic, and spices. Simmer the vegetables covered until done.
- Olive oil: 50 ml
- Onion: 1 piece
- Young zucchini: 2 pieces
- Sweet pepper: 2 pieces
- Tomatoes: 4 pieces
- Garlic: 3 cloves
- Green: to taste