Pisto Manchego

🛒 Ingredients

• Extra Virgin Olive Oil 12 g · 108 kcal
• Onion 38 g · 15 kcal
• Green Bell Pepper 45 g · 9 kcal
• Red Bell Pepper 45 g · 12 kcal
• Zucchini 75 g · 13 kcal
• Crushed Tomatoes (canned, no added salt) 100 g · 20 kcal
• Garlic 3 g · 5 kcal

👨‍🍳 Instructions

1. Wash and dice all vegetables into similar-sized small cubes: onion, green bell pepper, red bell pepper, and zucchini. Mince the garlic cloves.
2. Heat the olive oil in a large, deep pan or pot over medium heat. Sauté the diced onion until translucent, about 5-7 minutes.
3. Add the green and red bell peppers to the pan and continue to sauté for another 10-12 minutes, until they start to soften.
4. Stir in the diced zucchini and minced garlic. Cook for about 8-10 minutes until the zucchini is tender-crisp.
5. Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 20-30 minutes, stirring occasionally, until all vegetables are very tender and the flavors have melded.
6. Season with salt to taste. Serve warm as a side dish, with bread, or topped with a fried egg if desired.