Ingredients with Measurements:
- 2 large onions, chopped
- 2 red bell peppers, chopped
- 2 green bell peppers, chopped
- 4 medium-sized zucchinis, chopped
- 4 ripe tomatoes, chopped
- 4 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or frying pan over medium heat.
2. Add the chopped onions and minced garlic to the skillet and sauté for 5 minutes or until the onions become translucent.
3. Add the chopped red and green bell peppers to the skillet and sauté for another 5 minutes.
4. Add the chopped zucchinis to the skillet and sauté for another 5 minutes.
5. Add the chopped tomatoes to the skillet and stir well.
6. Lower the heat to medium-low and let the mixture simmer for 20-25 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot or cold.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 15g
- Protein: 3g
Substitutions for ingredients:
- You can substitute the zucchinis with eggplants or squash.
- You can use canned tomatoes instead of fresh tomatoes.
Variations:
- You can add chopped mushrooms to the skillet for a meatier texture.
- You can add a pinch of smoked paprika for a smoky flavor.
Tips and tricks:
- Make sure to chop the vegetables into similar sizes for even cooking.
- You can add a splash of white wine to the skillet for extra flavor.
- You can top the dish with grated cheese for a cheesy twist.
Storage instructions:
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave or on a stovetop until heated through.
Presentation ideas:
- Serve the Pisto Manchego in a shallow bowl or on a plate.
- Garnish with fresh herbs like parsley or cilantro.
Garnishes:
- Fresh herbs like parsley or cilantro
- Grated cheese
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Grilled chicken or fish
- Roasted potatoes
Troubleshooting advice:
- If the vegetables are not cooking evenly, make sure to chop them into similar sizes.
- If the dish is too watery, let it simmer for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to wash the vegetables thoroughly before chopping them.
- Store the leftovers in the refrigerator and consume within 3 days.
Food history:
- Pisto Manchego is a traditional Spanish dish that originated in the La Mancha region of Spain.
Flavor profiles:
- The dish has a sweet and savory flavor with a hint of acidity from the tomatoes.
Serving suggestions:
- Serve the Pisto Manchego as a side dish or as a main course.
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Region: Spanish