Pisto Manchego Recipe

There is a misconception that vegetarian or vegan food tastes bad, or is simply bland compared to carnivorous dishes. Fortunately, Pisto Manchego arrives to demolish that myth, and it's just in time for the summer. Like other Spanish vegetable dishes, this one shines for its great diversity in the number of vegetables that can be used, and the tomato flavor is simply something to die for.

📝 Ingredients

• 4 ripe tomatoes
• 1 onion
• 1 green bell pepper
• 1 red bell pepper
• 1 zucchini
• 3 garlic cloves
• 4 tablespoons of Spanish extra virgin olive oil
• 2 teaspoons cumin powder
• 1 teaspoon of sugar (optional)
• Fried tomato sauce (optional)
• Ground pepper
• Salt

👨‍🍳 Instructions

1. 1In a large pan add the Spanish extra...: In a large pan add the Spanish extra virgin olive oil and heat over medium heat.
2. 2Chop the onion, garlic, and green and red...: Chop the onion, garlic, and green and red peppers, and add them to the pan with a pinch of salt and a little ground pepper. Saute for a few minutes until the onion begins to get a golden color.
3. 3Next, wash the zucchini and remove the ends....: Next, wash the zucchini and remove the ends. Chop it into small cubes. Add it to the pan and sauté for 3-4 minutes.
4. 4Rinse the tomatoes, remove the core, and cut...: Rinse the tomatoes, remove the core, and cut them into cubes. Add them to the skillet. Season with salt and pepper, and add two teaspoons of cumin powder.
5. 5Lower the heat and let it simmer for...: Lower the heat and let it simmer for about 10 minutes.
6. 6At this point, try the pisto manchego. If...: At this point, try the pisto manchego. If it's too acidic, add a teaspoon of sugar to sweeten it up a bit. You can also add fried tomato in this step if you see that it is too thick and dry. If you add it, let it cook for a few more minutes.