Pisto Manchego

My take on one of Spain’s most iconic dishes. The perfect side dish, light meal, or tapas plate! Gluten free and vegetarian options.

Ingredients

• 2 tablespoons of olive oil

• 6 juicy tomatoes

• 1 zucchini (can be subbed with small eggplant)

• 2 bell peppers sliced (red, green, orange, yellow, any works here!)

• 1 onion sliced

• 3 cloves of diced garlic

• sea salt and black pepper to taste

• pinch of smoked paprika (optional)

Directions

1. Heat a pan on medium to low heat and add in 2 tablespoons of olive oil.

2. When the oil begins to sizzle slightly, add in the sliced onion and garlic, stirring every 1-2 minutes so they do not burn.

3. Keep the onions and garlic cooking for about 10 minutes. Then add in the sliced bell peppers, and continue stirring occasionally and cooking for 10 more minutes.

4. Meanwhile, prep the zucchini by cutting it into small cubes. Also prep the tomatoes by dicing as small as possible, totaling about 1 1/2 cups of diced tomato, including the tomato juice (I do not discard any part of the tomato). Feel free to add extra canned tomato if your tomatoes are not juicy enough.

5. When then bell peppers have began to cook down, add in the diced zucchini, and cook for 5 more minutes. Then add in the tomato sauce, add salt and black pepper, and reduce to simmer and cook for about 10 to 15 minutes.

6. When the tomato sauce has thickened up, remove from heat, add in smoked paprika (optional), and taste to add additional seasonings if needed.

7. This dish can be served hot or cold.

Notes:

• My favorite way to enjoy this dish is cold, with a nice Manchego cheese (my favorite is the 6 month aged Manchego cheese), and a couple nice slices of bread (gluten free if needed).

• Another serving option is frying an egg on top, and shaving the Manchego cheese on top to melt.

• Serve as a light side dish with a nice filet of fish, chicken, or ham.