Pisto [0000928]

Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 zucchini, diced
1 can (14 ounces) diced tomatoes (gluten-free)
1 teaspoon paprika
Salt and black pepper, to taste

Instructions:

Heat the olive oil in a large skillet or frying pan over medium heat.

Add the chopped onion and minced garlic. Sauté until they become translucent and fragrant, about 2-3 minutes.

Stir in the diced red and green bell peppers and diced zucchini. Cook for another 5-7 minutes, or until the vegetables are tender and slightly caramelized.

Add the diced tomatoes (with their juice) to the skillet. Stir well.

Sprinkle the paprika evenly over the mixture and season with salt and black pepper to taste.

Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally.

Taste and adjust the seasoning, if necessary, with more salt and pepper.

Once the Pisto is cooked to your liking and the flavors have melded together, remove it from the heat.

Serve your gluten-free Pisto as an appetizer, warm or at room temperature.

Pisto is a Spanish dish similar to ratatouille, featuring a medley of sautéed vegetables in a flavorful tomato-based sauce. Enjoy it as a tasty gluten-free appetizer or side dish!