Pisto Manchego

Ingredients - Serves 4

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Tomatoes - 4, diced
• Garlic - 2 cloves, minced
• Eggplant - 1, diced
• Zucchini - 1, diced
• Green bell pepper - 1, diced
• Red bell pepper - 1, diced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, red bell pepper, and green bell pepper. Sauté until the vegetables are softened, about 5 minutes.
3. Add the zucchini, eggplant, and garlic. Cook for another 5 minutes, until the vegetables are tender.
4. Stir in the diced tomatoes and season with salt and pepper. Cook for an additional 10 minutes, allowing the flavors to meld together.
5. Remove from heat and sprinkle with fresh parsley before serving.
6. Pisto Manchego can be served as a side dish or as a main course with crusty bread or rice.

Dietary Info

• Dish Type: Side Dish
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 150
• Fat: 8g
• Carbs: 15g
• Protein: 5g
• Sodium: 500mg
• Sugar: 8g