Pisto Manchego Recipe

Name: Pisto Manchego
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large skillet, heat 2 tablespoons of the olive oil over moderate heat.
2
Add the onion and the fresh and roasted garlic and cook until the onion is translucent, about 8 minutes.
3
Add the bell peppers and zucchini and cook for 3 minutes, stirring often.
4
Pour in the white wine and simmer, stirring occasionally, until the wine has reduced to 2 tablespoons, about 5 minutes.
5
Reduce the heat to low.
6
Add the tomatoes and simmer gently until the juices have evaporated, about 30 minutes.
7
Stir in the vinegar, parsley and the remaining 2 tablespoons of olive oil.
8
Season with salt.
9
Transfer the pisto to bowls and sprinkle with the grated Manchego.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Pisto Manchego falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pisto Manchego

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions