A classic Spanish ratatouille of zucchini, peppers, onion and tomato, slow-cooked in olive oil for a light, vegan meal.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Fit Spanish Pisto – Olive Oil Vegetable Medley contains 190 calories per serving: 5 g protein, 19 g carbohydrate and 11 g fat. It takes 50 minutes in total and makes 2 servings.
Pisto is Spain's answer to ratatouille, celebrating summer vegetables in their simplest, most flavorful form. Slow-cooked in good olive oil, it is naturally vegan, rich in fiber and delicious served warm or at room temperature.
Heat the olive oil in a large pan over medium heat.
Add the onion and garlic and sauté until soft.
Add the red and green peppers and cook for 5-7 minutes.
Stir in the zucchini and cook for another 5 minutes.
Add the grated tomatoes and paprika.
Season with salt and pepper, cover and simmer over low heat for 20 minutes.
Uncover and cook 5 more minutes to thicken, then serve warm.
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