Pisto Manchego (Spanish Vegetable Stew)

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Heat a generous amount of olive oil in a large skillet over medium heat.

Ingredients quick view

2 medium zucchinis, diced

1 bell pepper, diced

1 onion, diced

4 ripe tomatoes, chopped

2 cloves garlic, minced

Olive oil, for cooking

Salt, to taste

Black pepper, to taste

For added flavor, let the pisto cool slightly; it tastes even better the next day after refrigerating!

Using a mix of colored bell peppers can enhance the dish's visual appeal.

Adjust the cooking time based on the tenderness of your vegetables. They should be soft but not mushy.

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