Pisto Manchego (Spanish ratatouille)

White bowl of Spanish vegetable stew with two soup spoons, a cilantro garnish, and a cheddar biscuit.

5 from 3 votes

Pisto Manchego (Spanish ratatouille)

Traditional pisto manchego (Spanish vegetable stew) is a cooked summer squash recipe that includes fresh produce, simmered to perfection. This easy zucchini stew features garden vegetables cooked in olive oil, creating a rich, flavorful, very versatile dish, layered with flavor. It’s naturally low-carb, and one one of the best low-FODMAP vegetarian recipes.

Prep Time30

Cook Time30

Total Time1

Course: Soups

Cuisine: Spanish

Diet: Gluten Free, Vegetarian

Method: Stove top

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

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 – Use in place of regular sea salt. Be sure to double the amount used, as it has less sodium than sea salt. Read more about my favorite salt in my kala namak ingredient spotlight. It adds incredible umami to anything it touches.

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

Use different squash – try any kind of summer squash such as yellow, patty pan or crookneck
Add chard or other leafy greens – kale or collards are great additions
Mushrooms – add your favorite sliced mushrooms, such as cremini or shitake. Oyster mushrooms are a delicious low-FODMAP mushroom with great flavor.
Other optional seasonings – these are not traditional pisto ingredients, but make for a divine, rich savory stew. I love to add: bay leaf, smoked paprika (pimenton), black pepper, saffron and a little sweetener (I like to use stevia). Asafoetida is also a great low-FODMAP garlic substitute to add, as it imparts a garlic and onion flavor to the dish. Gently heat just a couple pinches in the olive oil before adding the vegetables and simmer until fragrant (about 30 seconds). Read more about this delicious garlic alternative in my Asafoetida Ingredient Spotlight.

Nutrition