A Fall Veggie Delight!
Here is a dish for you, vegetable lovers… even for those of you who think you do not like vegetables! You are going to fall for this. Pisto is the name of a Spanish dish typical from the Region of Murcia and La Mancha. It is made of tomatoes, onions, eggplant, green and red peppers and olive oil. It is usually served warm to accompany a dish or with a fried egg and bread, as a main dish. Of course, you can add your favorite vegetables and seasonings, and make it your own recipe. I love it because it is low in calories, super easy, and delicious. Pisto is great dish to prepare year-round; it is just perfect comfort food.
Yield: 6 servings
2 tablespoons olive oil
1 large Spanish onion, cut in eights
1 tsp sweet paprika
2 cloves garlic, finely minced
2 red bell peppers, coarsely chopped
2 yellow bell peppers, coarsely chopped
2 scallions, thinly sliced
5 medium plum tomatoes, peeled and coarsely chopped, or
8 oz can tomato sauce
1 chayote, peeled, seed removed and cut in medium dice
4 medium zucchini, skin on, medium dice
1 dry bay leaf
1 tsp dried oregano
Salt and pepper to taste
¼ cup white wine
2 tbsp sugar
- In a medium saucepan, heat olive oil over medium-low heat.
- Add onions and cook, stirring often, until softened, about 3-4 minutes.
- Add paprika, garlic, bell peppers, scallions, tomatoes, tomato sauce, cover and cook for 6 minutes at medium heat.
- Cover and cook for 6 minutes at medium heat.
- Add chayote and cook for 5 minutes. Follow with zucchini, bay leaf, oregano, salt and pepper and white wine.
- Cover and cook at low heat for 10 minutes, stirring occasionally to keep vegetables from sticking.
- Add sugar, stir and cook another 2 minutes.
- Adjust seasoning.
If the pisto is too watery, let it simmer 2-3 additional minutes, uncovered. Keep stirring so that none of the ingredients stick to the bottom. Serve warm.