Summer Vegetable Pisto 🌱 (Spanish Veggie Stew)

To me, this dish is a like a Spanish version of my Ratatouille. I’ve made this a really green version for my cookbook. It has so many lovely, fresh seasonal vegetables, garlic and herbs from the garden. A top tip is not to overcook the veggies so they retain their nutrients and flavour. It’s traditionally served warm as a starter and its lovely with fresh crispy bread or crispy potatoes #mycookbook #globalfoodtour
Summer Vegetable Pisto 🌱 (Spanish Veggie Stew)
To me, this dish is a like a Spanish version of my Ratatouille. I’ve made this a really green version for my cookbook. It has so many lovely, fresh seasonal vegetables, garlic and herbs from the garden. A top tip is not to overcook the veggies so they retain their nutrients and flavour. It’s traditionally served warm as a starter and its lovely with fresh crispy bread or crispy potatoes #mycookbook #globalfoodtour
Steps
- 1
Wash and chop the veggies into fairly small chunks.
- 2
Heat a little oil in a pan to a medium heat. At the onions and fry until almost translucent. Add the chopped garlic and the same.
- 3
Add the herbs and then veggies in the order they will cook - the aubergines will take the longest, then courgette and peppers.
- 4
Grate some of your tomatoes to create a sauce. Add the paprika chop the remaining tomatoes and add to the pan.
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