Vegetable Saute (Pisto Manchego)

vegetable saute piso manchego

Vegetable Saute (Pisto Manchego)

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Servings: 4
Calories: 490


  • 5 floz extra virgin olive oil
  • 2 onions chopped
  • 4 garlic cloves finely chopped
  • 1 teaspoon cumin seeds
  • 2 medium aubergines chopped into 1 cm cubes
  • 6 to matoes skinned, deseeded and chopped, with the juices reserved
  • 10 1/2 oz courgettes cut into 1 cm cubes
  • 3 large roasted red peppers from a jar cut into 1 cm cubes
  • 1 tablespoon coarsely chopped fresh oregano
  • plus extra leaves to serve
  • 2 teaspoons sherry vinegar or red wine vinegar
  • sea salt and freshly ground black pepper


  • Heat half the oil in a heavy saucepan, add the onions and garlic and fry over medium heat for 5 minutes until softened. Remove to a bowl. Increase the heat, add the remaining oil, cumin and aubergines, stir until they take up the oil and soften slightly, then add the tomatoes and their juices. Simmer until the mixture starts to thicken.
  • Fold in the courgettes, peppers and chopped oregano, season with salt and pepper and simmer gently, uncovered, until soft. Fold in the vinegar and serve hot or cold with the oregano leaves sprinkled over.
  • Note Traditional versions of this recipe often cook the vegetables to form a thick sauce, but I prefer them to keep their shape.
Calories: 490 kcal
Carbohydrates: 36 g
Protein: 7 g
Fat: 38g
Saturated Fat: 5 g
Sodium: 28 mg
Potassium: 1463 mg
Fiber: 13 g
Sugar: 21 g
Vitamin A: 4562 IU
Vitamin C: 163 mg
Calcium: 100 mg
Iron: 3 mg
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