Pisto Manchego – A Rustic Spanish Vegetable Stew

If you’re craving something rustic, healthy, and bursting with flavor, this Pisto Manchego is the perfect dish. This traditional Spanish vegetable stew, similar to ratatouille, is made with sautéed tomatoes, bell peppers, zucchini, and onions. It’s simple, wholesome, and can be served as a main dish with eggs or as a side with crusty bread. Perfect for any meal, Pisto Manchego brings a taste of Spain to your table.

Ready to whip up this veggie-packed dish? Let’s get started!

Pisto Manchego Recipe

Pisto Manchego

Annie Graves
Enjoy the rich flavors of Pisto Manchego! This Spanish vegetable stew is made with sautéed tomatoes, peppers, zucchini, and onions for a hearty and healthy meal.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Lunch
Cuisine Spanish
Servings 3
Calories 300 kcal

Ingredients
  

For the Pisto Manchego

  • 1/4 cup olive oil
  • 1 large onion finely chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 zucchini diced
  • 3 large tomatoes chopped (or 1 can of crushed tomatoes)
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 tsp sugar optional, to balance the acidity of the tomatoes
  • 4 large eggs optional, for serving
  • Fresh parsley or basil chopped (for garnish)

Optional Add-Ins

  • 1 eggplant diced (for extra heartiness)
  • Fresh thyme or oregano for added flavor

Substitutions

  • Vegan: This recipe is naturally vegan if you omit the eggs.
  • Low-Sodium: Reduce the salt and use low-sodium canned tomatoes if using.
  • Gluten-Free: This recipe is naturally gluten-free.

Instructions
 

Sauté the Vegetables

  • In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat.
  • Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

Add the Peppers and Zucchini

  • Stir in the red and green bell peppers and cook for another 5 minutes, stirring occasionally.
  • Add the diced zucchini and continue cooking for an additional 7-8 minutes, until the vegetables are tender.

Cook the Tomatoes

  • Add the chopped tomatoes (or crushed tomatoes), minced garlic, smoked paprika, salt, pepper, and sugar (if using) to the pan.
  • Stir everything together and bring the mixture to a simmer.
  • Reduce the heat to low, cover, and let the mixture simmer gently for about 20 minutes.
  • Stir occasionally, until the vegetables are soft and the flavors have melded.

Serve with Eggs (Optional)

  • If serving with eggs, fry or poach the eggs while the Pisto Manchego is simmering.
  • To serve, ladle the pisto into bowls or plates and top each serving with a fried or poached egg.
  • Garnish with fresh parsley or basil for added flavor.

Notes

Nutritional Information (Per Serving – 1 cup of Pisto with egg):

  • Calories: 250-300
  • Carbohydrates: 20g
  • Protein: 10g
  • Fat: 15g
  • Saturated Fat: 3g
  • Sodium: 400mg
  • Fiber: 5g
  • Sugar: 8g
 

Notes/Advice:

  • Additions/Subtractions:
    • If you want to make the dish even heartier, add diced eggplant or mushrooms. They soak up the sauce beautifully and add more texture.
    • For a quicker version, use canned tomatoes instead of fresh ones, though fresh tomatoes give the best flavor.
    • Adjust the seasoning to your taste—more smoked paprika for that classic Spanish flavor, or less if you prefer a milder taste.
Keyword Pisto Manchego

Variations:

  • Spicy Pisto Manchego: Add a pinch of red pepper flakes or a chopped chili pepper to give the dish some heat.
  • Herbed Pisto: Stir in fresh thyme, oregano, or rosemary for an herby twist. These Mediterranean herbs add an earthy depth of flavor to the dish.
  • Cheesy Pisto Manchego: Sprinkle a little grated Manchego cheese or Parmesan over the top for a rich, cheesy finish.

Suggestions:

  • Serving Ideas: Pisto Manchego is perfect served as a main dish with a fried or poached egg on top. It’s also a great side dish for grilled meats or fish. Serve it with a loaf of crusty bread to soak up all the delicious juices.
  • Make It Ahead: Pisto Manchego can be made ahead of time and stored in the fridge for up to 3 days. The flavors only get better with time, making it ideal for meal prep.
  • Storage Tips: Store any leftover pisto in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. This dish also freezes well—freeze in individual portions for up to 2 months.

Wrapping It Up:

And there you have it—Pisto Manchego that’s rich, flavorful, and packed with wholesome vegetables! This classic Spanish dish is perfect for a light meal, a hearty side, or even a breakfast topped with an egg. It’s easy to make and brings the vibrant flavors of the Mediterranean to your table. So grab your veggies, fire up the stove, and enjoy a delicious taste of Spain. ¡Buen provecho!

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