PISTO MANCHEGO

Pisto Manchego image

My simple version of a traditional Spanish vegetarian classic. This dish originates from Castilla la Mancha--hence the name--pisto manchego. Packed with flavor, this will light up any dinner table.

Provided by Anonymous

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, finely sliced
3 cloves garlic, finely sliced
1 small potato, peeled and diced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
2 medium zucchini, sliced
4 medium tomatoes, peeled and chopped
1 teaspoon white sugar, or to taste
salt and freshly ground black pepper to taste

Steps:

Heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally, for 3 minutes. Add potato and bell peppers, increase heat to medium-high, and cook, stirring occasionally, for 5 minutes. Add zucchini; cook and stir for 5 minutes more.
Add tomatoes, stirring well to combine the mixture together. Cover and simmer until the mixture has softened, about 15 minutes. Add sugar and season with salt and pepper to taste.
Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 25.6 g, Fat 7.4 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 23.2 mg, Sugar 10.6 g