Ingredients with Measurements:
- 2 medium-sized zucchinis, diced
- 1 large onion, chopped
- 2 red bell peppers, diced
- 2 garlic cloves, minced
- 4 ripe tomatoes, chopped
- 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 over medium heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the diced zucchini and red bell peppers to the skillet and cook for 10 minutes, stirring occasionally.
4. Add the chopped tomatoes to the skillet and cook for an additional 10 minutes, stirring occasionally.
5. Season with salt and pepper to taste.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat: 8g
Carbohydrates: 10g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- You can substitute zucchini with eggplant or squash.
- You can substitute red bell peppers with green bell peppers or poblano peppers.
Variations:
- You can add cooked chickpeas or white beans to the skillet for added protein.
- You can add chopped fresh herbs such as parsley or basil for added flavor.
Tips and tricks:
- Make sure to dice the vegetables into small pieces so they cook evenly.
- Don't overcook the vegetables as they will become mushy.
- Serve with crusty bread or over rice for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a shallow bowl or on a plate.
- Garnish with fresh herbs or a drizzle of olive oil.
Garnishes:
- Fresh herbs such as parsley or basil
- A drizzle of olive oil
Pairings:
- Serve with crusty bread or over rice for a complete meal.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled chicken or fish
- Roasted potatoes or sweet potatoes
- Green salad with a simple vinaigrette
Troubleshooting advice:
- If the vegetables are sticking to the skillet, add a splash of water or vegetable broth to loosen them up.
Food safety advice:
- Make sure to wash all vegetables thoroughly before cooking.
Food history:
- Pisto con Calabacín is a traditional Spanish dish that originated in the region of Andalusia.
Flavor profiles:
- Pisto con Calabacín is a savory and slightly sweet dish with a rich tomato flavor.
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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Region: Spanish