Pisto Manchego (Spanish Vegetable Stew)

Full white bowl of Spanish vegetable stew on a grey board, a pair of soup spoons, a cilantro garnish, and a cheddar drop biscuit.

5 from 3 votes

Pisto Manchego (Spanish Vegetable Stew)

Traditional Pisto Manchego (Spanish Ratatouille) is a stewed vegetable dish, including fresh produce, simmered to perfection. This easy recipe features garden vegetables cooked in olive oil, creating a rich, flavorful, very versatile dish, layered with flavor. It’s naturally low-carb, with a delicious low-FODMAP variation.

Prep Time30

Cook Time30

Total Time1

Course: Main Courses

Cuisine: Spanish

Diet: Gluten Free, Vegetarian

Keyword: pisto manchego, spanish pisto, spanish ratatouille, spanish vegetable dishes

Method: Stove top

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo

Servings: cups

Calories: 102kcal

Author: Tracey Hatch-Rizzi

Ingredients

6 tomatoes medium size
2 red bell peppers
2 zucchini
1 onion yellow, or use leek for low-FODMAP, green part only
3 cloves garlic omit for low-FODMAP
¼ cup olive oil or garlic-infused olive oil
1 tablespoon sherry vinegar or apple cider vinegar or champagne vinegar
1 teaspoon sea salt and more to taste. Consider trying kala namak black salt. See Notes.
1 handful parsley fresh - optional garnish

US Customary - Metric

Instructions

Blanch, peel and chop the tomatoes

Bring a large pot of water to a boil and add the tomatoes
Boil for 2-3 minutes, until the skins begin to crack
Remove from the water and place in a colander until cool enough to handle
Peel the skins and discard
Chop the tomatoes into half-inch pieces

To make the pisto

Chop the zucchini, peppers and onion or leek into half-inch pieces and finely chop the garlic (if using)
Add the olive oil or garlic infused olive oil to a large Dutch oven and heat over medium heat
Add the chopped onion or leek and garlic and sauté until fragrant, 1-2 minutes
Add the remaining chopped vegetables, salt and other seasonings (if using) and mix well
Cook uncovered until vegetables are soft and the mixture is reduced, but not dry, about 30 minutes
Add salt to taste
Serve with optional garnish of fresh parsley

Notes

Cooking time will vary depending on the water content of your vegetables. If you feel like the pan is getting too dry and the vegetables aren't soft yet, cover and add ½ - 1 cup of water, as needed.

Kala namak black salt - read more about one of my favorite ingredients in my kala namak ingredient spotlight

Other optional spices

These are not traditional pisto spices, but make for a divine, rich savory stew. I love to add: 2 bay leaves(remove after cooking), ⅛ teaspoon smoked paprika (pimenton), ¼ teaspoon black pepper, a few threads of saffron and 1 tablespoon sweetener (I like to use stevia).

Asafoetida is also a great low-FODMAP seasoning to add, as it imparts a garlic flavor to the dish. Simmer just a couple pinches in the olive oil before adding the vegetables and simmer until fragrant (about 30 seconds). Read more about this spice in my Asafoetida Ingredient Spotlight.

Variations

This is such a versatile recipe and is highly customizable. Other vegetables can easily be added:

Any kind of summer squash can be used – yellow, patty pan, crookneck, etc.
Add chard or other leafy greens
Root vegetables or baby corn are great keto vegetables to add
Mushrooms – these should be finely chopped and add a nice umami flavor. Use oyster mushrooms for low-FODMAP
Add some low-FODMAP beans such as canned adzuki, mung, garbanzo or lentils. Black soy beans are a tasty keto-friendly bean, but are not FODMAP-friendly.
Diced winter squash like pumpkin and butternut

Nutrition