Pisto Manchego

Pisto Manchego is a vibrant and hearty Spanish ratatouille that showcases a medley of fresh vegetables, making it a perfect vegan breakfast option. It's bursting with flavors from ripe tomatoes, bell peppers, and zucchini, all sautéed to perfection and often served with crusty bread.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Red bell pepper - 1, diced
• Green bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Eggplant - 1 small, diced
• Garlic - 2 cloves, minced
• Tomatoes - 400 grams, chopped (or canned)
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Crusty bread - 2 slices (optional, for serving)

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and sauté for about 5 minutes until translucent.
3. Stir in the red and green bell peppers, cooking for another 5 minutes until softened.
4. Add the diced zucchini and eggplant to the skillet, cooking for another 5 minutes, stirring occasionally.
5. Mix in the minced garlic and cook for 1 minute until fragrant.
6. Add the chopped tomatoes, salt, and black pepper. Stir well and let the mixture simmer for about 10-15 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens.
7. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley and alongside crusty bread if desired.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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