Pisto Manchego (Spanish Vegetable Stew)
Pure comfort food in a bowl — that’s exactly what this pisto recipe is! This dish is incredibly rich and deeply satisfying, bursting with warmth and flavor. Naturally vegan, vegetarian, and gluten-free!
Whenever I crave more veggies, I almost always make this Spanish take on the French ratatouille. It’s a vibrant, flavor-rich vegetable stew that’s easy to make and even easier to devour! It’s so versatile; it works as both a main dish and a side dish, and you can even customize it by adding toppings or mix-ins to make it extra delicious. Pisto Manchego is simple, hearty, and downright delectable. I hope you enjoy it!
~Kristen
What is Pisto?
This Spanish vegetable stew is a traditional dish that originates from the Murcia region of Spain.
It’s made from diced fresh vegetables such as tomatoes, bell peppers, onions, zucchini (courgette), or eggplant (aubergine) that are then sauteed in olive oil. This results in a hearty dish that can be enjoyed in many ways — as a starter (tapa!), the main course, or even as a filling for empanadas or various sandwiches.
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
Extra Virgin Olive Oil: Used to saute the vegetables. The oil helps soften them and enhance their natural flavors and richness.
Yellow Onion: Helps build a sweet flavor base that can balance the acidity of the tomatoes.
Green Bell Pepper: Adds texture and a mildly fresh, bitter, and earthy taste that enhances the complexity of the dish.
Red Bell Pepper: Adds a pop of color and natural sweetness to balance the taste of tomatoes.
Zucchini: A key ingredient in the dish, it softens and releases moisture as it cooks, helping give the dish a softer texture filled with rich flavors.
Ripe Tomatoes: Acts as the base of the dish, creating a flavorful sauce that binds all the vegetables together. You can also use crushed tomatoes for this recipe. If you prefer a stronger tomato taste, add tomato sauce.
Cloves of Garlic: Adds savory depth of flavor and rich aroma once sauteed.
Salt: Enhances the natural flavors of the ingredients.
Sweet Paprika (aka Pimentón Dulce): Adds depth, warmth, and an authentic Spanish touch to the pisto manchego.
Ground Black Pepper: Imparts a mild spiciness to balance the vegetables’ flavors.
Bay Leaf: Provides an herbal, slightly minty taste to the dish while also enhancing its aromatic depth.
Sugar: Helps balance the acidity of tomatoes, making the dish taste smoother and more well-balanced.
How to Make Pisto Manchego
01
SAUTE BASE
Heat olive oil in a large pan over medium heat. Sauté the onion and garlic for 5 minutes.
02
ADD AND COOK
Add the green and red peppers, cooking for another 5 minutes. Then, stir in the zucchini and cook for 10 more minutes.
03
SIMMER
Mix in the remaining ingredients, reduce heat to low, and simmer for 40 minutes until tender and the sauce thickens.
04
SERVE
Remove the bay leaf, serve, and enjoy.
Serving Ideas
- Spoon over some crunchy baguette or sourdough bread.
- Served over fluffy quinoa or brown rice.
- Topped with a crisp fried egg.
- Drizzled with Spanish mojo verde or mojo rojo.
- As a stuffing for hollowed-out, baked vegetables (like bell peppers, zucchini, or eggplant).
- Scooped up with soft wraps or tortillas or layered in a cheese quesadilla.
- As a filling for empanadas.
- Paired with crispy tofu or other proteins.
Expert Tips
- Always use good-quality vegetables and olive oil to enhance the dish’s natural taste and authenticity.
- Allow the dish to rest for a few minutes before serving so the flavors will meld together.
- Simple variations you might enjoy:
- You can add more veggies, such as chickpeas, white beans, squash, mushrooms, or greens such as spinach or kale.
- Incorporating goat cheese or feta cheese.
- Adding chopped chiles (for heat) or smoked paprika (for deeper smoky flavors).
More Delicious Veggie-Filled Dishes You Might Love
Pisto
Ingredients
- 1/4 cup extra virgin olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 zucchini medium-sized, diced
- 4 ripe tomatoes medium-sized, grated, or 1 ½ cups crushed tomatoes
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon sweet paprika aka pimentón dulce
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1/4 teaspoon sugar any granulated sweetener will do
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the onion and garlic and cook for about 5 minutes until softened.
- Add the green and red peppers and cook for another 5 minutes, stirring occasionally.
- Add the zucchini and cook for 10 minutes longer, or until it starts to brown slightly.
- Stir in the grated tomatoes, salt, paprika, pepper, bay leaf, and sugar.
- Turn the heat to low, cover the pan, and let it simmer gently for 40 minutes, stirring occasionally, until everything is soft and the sauce thickens.
- Remove the bay leaf and serve.
- Enjoy!