Pisto Manchego

Jose Garces often serves this Spanish bell pepper stew, called a pisto, with poached or fried eggs.

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  • Servings: 4

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 small Spanish onion, diced (about 1 cup)
  • 2 tablespoons minced garlic
  • 1 tablespoon mashed roasted garlic or roasted garlic paste
  • 1 medium red bell pepper, cut into 1/2-inch dice
  • 1/2 medium green bell pepper, cut into 1/2-inch dice
  • 1 small zucchini, cut into 1/2-inch dice
  • 1/2 cup dry white wine
  • 9 plum tomatoes, diced (about 3 cups)
  • 1 tablespoon sherry vinegar
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt
  • 2 ounces aged Manchego cheese, finely grated

How to make this recipe

  1. In a large skillet, heat 2 tablespoons of the olive oil over moderate heat. Add the onion and the fresh and roasted garlic and cook until the onion is translucent, about 8 minutes. Add the bell peppers and zucchini and cook for 3 minutes, stirring often. Pour in the white wine and simmer, stirring occasionally, until the wine has reduced to 2 tablespoons, about 5 minutes.

  2. Reduce the heat to low. Add the tomatoes and simmer gently until the juices have evaporated, about 30 minutes. Stir in the vinegar, parsley and the remaining 2 tablespoons of olive oil. Season with salt. Transfer the <em>pisto</em> to bowls and sprinkle with the grated Manchego.

Notes

One serving 239 cal, 12 gm carb, 18 gm fat, 4.6 gm sat fat, 5 gm protein, 3 gm fiber.

Serve With

Toasted baguette slices.

Contributed By Photo © John Kernick Published March 2011

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