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Pisto Manchego

Categories: Allergy-Free, Big-Batch Meals, Low-fat, Quick to fix, Vegetarian
Type: Side Dishes

Similar to ratatouille but with a touch of vinegar to heighten the flavors, this Spanish dish goes well with grilled chorizo

Prep Time: prep 10 mins

Cooking Time: cook 30 mins

Serves: makes 4-6 servings


  • 2 tbsp olive oil
  • 1 garlic clove, chopped
  • 2 onions, chopped
  • 2 green bell peppers, seeded and sliced
  • 1 red bell pepper, seeded and sliced
  • 3 zucchini, diced
  • 1 large ripe tomato, skinned, quartered, and seeded
  • 1 tbsp red wine vinegar
  • 1 / 2 tsp sugar
  • salt and freshly ground black pepper
  • 2 tbsp chopped parsley
Pisto Manchego photo

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  1. Heat the oil in a large frying pan over medium heat. Add the garlic and onions and cook, stirring often, for about 5 minutes, or until the onions are translucent.
  2. Add the peppers and cook, stirring often, for 5 minutes, or until the peppers soften. Add the zucchini and cook for 5 minutes more. Add the tomatoes, vinegar, and sugar and cook, stirring occasionally, for 15 minutes.
  3. Season with salt and pepper. Transfer to a warm serving bowl, and sprinkle with parsley.
  • prep 10 mins; cook 30 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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