“How can I describe it? Good food is like music you can taste, color you can smell. There is excellence all around you. You need only to be aware to stop and savor it.” ~ Pixar’s Ratatouille
When the hubs and I set out for Spain, I had a list of food that I had to try. High on this list was Pisto Manchego. Pisto Manchego is basically ratatouille Spanish style. I’ve made French Ratatouille and it is divine but the truth is the Spanish version is just as good and far easier to make. The first time I tried it was at a little bar on the way back to our hotel. We had ordered a couple of beers and it came with the drinks as the tapa of the day. I was so happy. I didn’t have to go off looking for it, it came to me!
This recipe I’m sharing with you today fills your mouth with all the flavors of summer that are at their peek at this moment. You can have it as a side or as part of a tapa menu served with bread. Either way, you are bound to fall in love with it as you would a new song on the radio.
- ½ cup olive oil
- 2 medium or 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 4 small zucchini, cubed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 large beef tomatoes or 4 medium tomatoes, skinned and cubed
- salt & pepper
- 2 tbsp parsley, chopped
- Heat the olive oil over medium heat in a large pan or cazuela. Put in the onion and garlic and fry gently until they are translucent.
- Add the vegetables and season with salt and pepper to taste.
- Let the vegetables cook over medium heat until the liquid is mostly evaporated about 30 minutes.