4 Serves
84 Mins
Using a chefs knife and cutting board, dice the onion, green bell pepper, red bell pepper, and zucchini into small, uniform cubes.
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SpanishVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
31 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
435 mg / 4,700 mgSodium
1385 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onions and peppers to the skillet and sauté until softened, then stir in the zucchini and cook until tender.
Pour in the tomato sauce and season the mixture with salt and black pepper. Reduce heat to low and simmer to allow flavors to meld.
Serve the Pisto Manchego hot, optionally garnished with fresh herbs.
26
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Tunisian