Go Back
–+ servings
Spanish pisto in a skillet next to some slices of crusty bread and a stack of plates and utensils.
Print Recipe
No ratings yet

Pisto (Spanish Vegetable Stew)

Think of pisto as Spain’s version of ratatouille. It’s a dish of stewed fresh vegetables often served as a first course or as a side to roasted or grilled meat and seafood. When served as a meal, pisto often comes with a fried or poached egg on top.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Entree or Side Dish, Soup
Cuisine: Spanish
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: Mark Beahm

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 eggplant, diced into 1/2-inch cubes
  • 1 zucchini, diced into 1/2-inch cubes
  • 1 14-ounce can diced tomatoes
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sweet Spanish paprika
  • 1/2 teaspoon ground cumin
  • 1 tablespoon sherry vinegar
  • 2 tablespoons chopped fresh parsley
  • Fried or Poached Eggs (optional)
  • Crusty bread (optional), to serve

Instructions

  • Cook the vegetables. Heat the olive oil in a large pan over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Keep stirring often as you add each vegetable. Add the bell peppers and cook for 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the eggplant and cook for 3 minutes. Add the zucchini and cook until the vegetables begin to brown, about 3 minutes.
  • Add the tomatoes and seasoning. Add the canned diced tomatoes, salt, black pepper, paprika, and cumin. Reduce the heat to medium and cook the tomatoes down, stirring occasionally, until reduced and the vegetables are tender, about 10 minutes.
  • Finish and serve. Remove the pan from the heat and stir in the sherry vinegar and parsley. Serve the pisto in bowls with crusty bread as an appetizer or side dish with meat or fish. If you’d like to serve it as a main course, top it with a fried egg.

Notes

Nutrition

Calories: 188.9kcal | Carbohydrates: 15.5g | Protein: 2.9g | Fat: 14.2g | Saturated Fat: 2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 9.9g | Sodium: 593.9mg | Potassium: 582.2mg | Fiber: 5.8g | Sugar: 8.5g | Vitamin A: 1462.5IU | Vitamin C: 79mg | Calcium: 42mg | Iron: 1.2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code