Pisto Manchego (Spanish-Style Simmered Vegetables) – Small Pantry Recipes

Name: Pisto Manchego (Spanish-Style Simmered Vegetables) – Small Pantry Recipes
Total time: 55 min
Ingredients: 1 medium zucchini (stem and seeds discarded, cut into ½-inch pieces); Kosher salt and black pepper; 1/2 cup extra-virgin olive oil (divided); 2 medium Japanese eggplants ((about 1 pound), peeled and cut into 1-inch chunks; See Notes); 1 large onion (any color, quartered and thinly sliced crosswise); 2 bell peppers (any color, cored and cut into 1⁄2-inch chunks); 1 tablespoon tomato paste; 8 medium garlic cloves (thinly sliced); 3/4 teaspoons ground cumin; 1½ teaspoons dried oregano; 1 large heirloom tomato (cored and cut into ½-inch chunks or smaller); 1/4 cup chopped parsley leaves; Manchego cheese (shaved); Extra-virgin olive oil (use your Good Stuff!)

small-pantry.com

Pisto Manchego is the ultimate way to take advantage of summer produce. Serve with grilled bread and an ice-cold glass of rosé.

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Ingredients

1 medium zucchini (stem and seeds discarded, cut into ½-inch pieces)
Kosher salt and black pepper
1/2 cup extra-virgin olive oil (divided)
2 medium Japanese eggplants ((about 1 pound), peeled and cut into 1-inch chunks; See Notes)
1 large onion (any color, quartered and thinly sliced crosswise)
2 bell peppers (any color, cored and cut into 1⁄2-inch chunks)
1 tablespoon tomato paste
8 medium garlic cloves (thinly sliced)
3/4 teaspoons ground cumin
1½ teaspoons dried oregano
1 large heirloom tomato (cored and cut into ½-inch chunks or smaller)
1/4 cup chopped parsley leaves
Manchego cheese (shaved)
Extra-virgin olive oil (use your Good Stuff!)