Lunch · 50 min · spanish

Pisto Manchego

This is the kind of Spanish lunch you’ll make on repeat — zucchini and green bell pepper, 50 minutes, big payoff. The macros do the talking: 4g protein, 18g carbs, and 3g fat in every 106-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 Zucchini
• 2 Green bell pepper
• 2 lbs Tomatoes
• 1 Yellow onion
• 1 small Eggplant
• 1/3 cup Olive oil
• 2 cloves Garlic

Steps

1. Dice every vegetable into roughly 1/2-inch pieces — even pieces mean even cooking.
2. Sauté the onion and pepper in olive oil over medium heat for 10 minutes until soft and sweet.
3. Add the eggplant and zucchini with a pinch of salt; cook 15 minutes, stirring occasionally, until they slump and brown at the edges.
4. Stir in the chopped tomatoes and garlic, then simmer 20 minutes until the mixture is thick and the oil glistens at the edges.
5. Taste and adjust salt — pisto should be sweet, savory, and distinctly oily.
6. Serve warm with crusty bread, or with a fried egg on top for the classic manchego pairing.

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