Fit Spanish Pisto – Olive Oil Vegetable Medley

Name: Fit Spanish Pisto – Olive Oil Vegetable Medley
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: Spanish
Ingredients: 2 medium zucchini, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 large onion, chopped; 3 ripe tomatoes, grated (or 400 g canned crushed tomatoes); 3 cloves garlic, minced; 3 tbsp extra-virgin olive oil; 1 tsp sweet paprika; Salt and black pepper, to taste

A classic Spanish ratatouille of zucchini, peppers, onion and tomato, slow-cooked in olive oil for a light, vegan meal.

Total: 50 min
Servings: 2 servings
Difficulty: Easy
Calories · per serving: 190 kcal

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated: July 26, 2026

In short

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.

About this recipe

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.

Method

1
Heat the olive oil in a large pan over medium heat.
2
Add the onion and garlic and sauté until soft.
3
Add the red and green peppers and cook for 5-7 minutes.
4
Stir in the zucchini and cook for another 5 minutes.
5
Add the grated tomatoes and paprika.
6
Season with salt and pepper, cover and simmer over low heat for 20 minutes.
7
Uncover and cook 5 more minutes to thicken, then serve warm.

Tips

Cut all the vegetables the same size so they cook evenly.
Serve with whole-grain bread or over quinoa for a complete meal.
It tastes even better the next day as the flavors meld together.

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