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      RECIPE TITLE "Summer Vegetable Medley Recipe"
    Source: The Heritage of Spanish Cooking,
    courtesy of

    yieldsServes 6 time--- difficultyeasy

    There are many varieties of pisto, but the ingredients are lightly fried and sweated in all the different versions. As well as a variety of vegetables, these dishes may include scrambled eggs, tuna in brine, or sausages. Pisto has always been popular in Madrid and is found on the menu of many basic restaurants.


    3/4 cup olive oil
    3 cloves garlic, finely chopped
    2 large onions, finely chopped
    3 red or green bell peppers, chopped
    2 eggplants, peeled and chopped into small chunks
    13 oz zucchini, peeled and chopped into small chunks
    1 lb 4 oz tomatoes, peeled and finely chopped

    Delicioso! Regional Cooking of Spain
    Delicioso! Regional Cooking of Spain Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes.


    Heat the oil in a large skillet and fry the garlic and onion over low heat. When it starts to brown, add the bell peppers and eggplants and fry gently until the mixture begins to soften. Add the zucchini and tomatoes and cook until the liquid evaporates, stirring frequently. Add salt and a pinch of sugar at the end. Serve.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 6
    Facts per Serving
    Calories: 358 Fat: 28g Carbohydrates: 27g
    Cholesterol: 0mg Sodium: 19mg Protein: 5g
    Fiber: 8g % Cal. from Fat: 70% % Cal. from Carbs: 30%


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