Pisto manchego, a dish from Spain’s La Mancha region, is made by slowly cooking zucchini, bell pepper, and tomatoes in olive oil. This hearty vegetable dish is often served topped with a fried or poached egg.
Sauté the onion and garlic in the olive oil over medium heat for 6 minutes.
Add the peppers and sauté for 8 minutes.
Add the zucchini and tomatoes, then season with salt. Cover and cook over low heat for 20 minutes, until the vegetables are tender.
Serve hot or warm, topped with a fried egg if desired.
Store in a covered container in the refrigerator for up to 4 days; the flavors deepen by the next day.
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