Pisto
Spanish vegetable stew of sautéed summer squash, peppers, tomatoes, and onions. Cooked until vegetables soften and flavors meld into a warm, chunky mixture.
Ingredients
Method
Dice the onion, garlic, bell pepper, and zucchini into bite-sized pieces.
Heat olive oil in a large skillet over medium heat.
Add onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add bell pepper and zucchini, stirring to combine, and cook for 5 minutes.
Pour in canned tomatoes with their juice and stir to combine.
Add paprika, oregano, salt, and black pepper; stir well.
Reduce heat to medium-low and simmer for 15–20 minutes, stirring occasionally, until all vegetables are tender and the mixture is chunky and cohesive.
Taste and adjust seasoning. Serve warm as a side dish or light main course.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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