Spanish Pisto Vegetable Stew

Name: Spanish Pisto Vegetable Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 medium medium zucchini, cut into 1/2-inch dice; 2 medium medium red bell peppers, cored and diced; 1 large large yellow onion, diced; 4 clove garlic cloves, finely minced; 4 large large ripe tomatoes, peeled and roughly chopped; 3 tbsp extra-virgin olive oil; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tsp sweet Spanish paprika (pimentón dulce)

Rustic Spanish Pisto — Summer Vegetables in Rich Tomato Sauce

This beloved Spanish comfort dish transforms humble garden vegetables into something deeply satisfying through patient, slow cooking. Each vegetable holds its shape while melding into a rich, concentrated sauce that tastes like the essence of summer itself.

SpanishMediterraneanDinnerSide DishVegetarianVeganGluten FreeDairy FreeBudget FriendlyHealthyOne Pot

Prep15 min

Cook45 min

Total1 hr

Servings6

Difficultyeasy

Nutrition

fat4g

carbs15g

protein3g

calories95

Ingredients

2 mediummedium zucchini, cut into 1/2-inch dice
2 mediummedium red bell peppers, cored and diced
1 largelarge yellow onion, diced
4 clovegarlic cloves, finely minced
4 largelarge ripe tomatoes, peeled and roughly chopped
3 tbspextra-virgin olive oil
1 tspkosher salt
¼ tspfreshly ground black pepper
1 tspsweet Spanish paprika (pimentón dulce)

Instructions

Pour the olive oil into a large, heavy-bottomed skillet and place over medium heat. The oil should coat the bottom generously — this will be the foundation that prevents sticking and adds richness throughout the cooking process.
Scatter the diced onion into the warm oil and cook, stirring occasionally, until the pieces turn translucent and start to soften around the edges. You're building the flavor base here, so resist the urge to rush with higher heat.
⏱ 5 min
Stir in the bell peppers and minced garlic, continuing to cook until the peppers lose their raw crunch and the garlic becomes fragrant. The peppers should bend slightly when pressed with your spoon.
⏱ 8 min
Add the zucchini pieces and stir everything together, cooking until the zucchini just begins to soften but still holds its shape. Stir occasionally to prevent any vegetables from browning on the bottom.
⏱ 10 min
Fold in the chopped tomatoes along with the paprika, salt, and black pepper. The tomatoes will release their juices immediately, creating the base of your sauce.
Lower the heat to its gentlest setting, cover the skillet, and let everything simmer peacefully. The vegetables should cook down into a thick, jammy consistency where each piece is completely tender but not mushy.
⏱ 20 min
Remove the lid and continue cooking over low heat, stirring gently, until most of the liquid has cooked away and the mixture looks thick and glossy rather than soupy. This final step concentrates all the flavors.
⏱ 5 min
Give it a taste and adjust the salt and pepper as needed — the vegetables should taste vibrant and well-seasoned. Serve warm as a side dish or let it cool to room temperature for a more traditional Spanish presentation.