Recipe Source: Aris, Pepita. Tapas & Spanish Best-Ever Recipes. Anness Publishing Ltd., 2007 p. 70
I made this dish for our Labor Day barbeque. We might not have really needed it; we had a lot of other food on the table. As you're probably already aware if you've read this site on a semi-regular basis, I've kind of developed a compulsion to have multiple types of vegetables on the table. I don't think we had many leftovers of it, so I guess that maybe we needed it more than I thought. I will say, though that the only real comment I got about this dish was that it tasted very much like the ratatouille I served back at the end of June. Oh well. I guess you live and learn. Most of the guests for the Labor Day barbeque were not the same people who were at the earlier party, so it's probably not horrible.
I didn't make many changes to this recipe, because it was so simple and because I was pretty frazzled by the time I got to the pisto. I skipped the optional hard-boiled eggs to keep it purely vegetarian and to avoid making some of my guests (not fans of eggs) turn their noses up. I skipped the extra olive oil at the end, too, as I didn't see really what the point was. I will say that the original recipe seemed to think that this serves four. That may be true of a main dish, if people are really hungry and there isn't anything more substantial on the menu. As a side dish, I fed it to 20 and only increased the number of green peppers. I might have gotten as much out of the recipe as I did because of the sheer size of the zucchini I picked up - these things were so huge they were almost obscene.
Pisto Manchego (serves 20; approx. cost per serving $0.95)
3 tablespoons olive oil
2 Spanish onions, thinly sliced
6 tablespoons minced jarred garlic
3 very, very large zucchini, thinly sliced
1 28 oz can crushed tomatoes, with juice
4 tablespoons chopped fresh parsley
Kosher salt and black pepper to taste
- Very large wok
- Heat the oil in the wok and cook the onions and garlic until soft, very gently.
- Add the peppers, zucchini and tomatoes. Cook gently over low heat 20 minutes.
- Add the parsley and serve hot or cold.