Spanish Vegetables Recipes

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PISTO MANCHEGO (SPANISH VEGETABLE STEW)



Pisto Manchego (Spanish Vegetable Stew) image

This is sort of a Spanish ratatouille, a vegetable stew that hails from La Mancha. Serve with with a fried egg on top and some crusty bread for a lovely and light meat-free meal!

Provided by Luis Luna

Categories     100+ Everyday Cooking Recipes     Vegetarian     Soups and Stews     Stew

Time 1h10m

Yield 4

Number Of Ingredients 10

½ cup olive oil, divided
6 medium tomatoes - blanched, peeled, and chopped
1 teaspoon white sugar
a generous pinch of salt
2 cloves minced garlic, or more to taste
2 medium green bell peppers, chopped
2 medium zucchini, sliced
1 medium onion, chopped
1 tablespoon olive oil
4 large eggs

Steps:

  • Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
  • Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
  • Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
  • Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
  • Divide vegetable stew amongst 4 plates and top each with a fried egg.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 17.8 g, Cholesterol 186 mg, Fat 36 g, Fiber 4.8 g, Protein 10 g, SaturatedFat 5.9 g, Sodium 92.8 mg, Sugar 10.6 g

SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA



Spanish-Style Grilled Vegetables with Breadcrumb Picada image

Provided by Tori Ritchie

Categories     Herb     Pepper     Vegetable     Side     Vegetarian     Backyard BBQ     Eggplant     Bell Pepper     Squash     Zucchini     Summer     Grill/Barbecue     Vegan     Yellow Squash     Bon Appétit     Pescatarian     Dairy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

On the grill
3 large red bell peppers (about 1 1/2 pounds), stemmed, seeded, quartered
4 large Japanese eggplants (about 1 1/4 pounds), trimmed, cut lengthwise into 3 slices
4 medium green or yellow zucchini (preferably 2 of each; about 1 pound), trimmed, cut lengthwise into 1/3-inch-thick slices
Extra-virgin olive oil (for grilling)
For the dish
6 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1/2 teaspoon dried crushed red pepper
1/2 cup panko (Japanese breadcrumbs)*
2 tablespoons Sherry wine vinegar
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
*Available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

  • Prepare barbecue (medium heat). Arrange vegetables on baking sheets. Brush with oil; sprinkle with salt and pepper. Grill peppers, skin side down and without turning, until blackened and blistered, moving occasionally for even cooking, about 10 minutes. Enclose in plastic bag. Let stand until skins loosen, about 30 minutes. Grill eggplants and zucchini until charred and tender, turning and rearranging for even browning, 5 to 6 minutes. Place on foillined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini.
  • Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and crushed red pepper; stir until fragrant, about 30 seconds. Add breadcrumbs; stir until golden, about 3 minutes. Season breadcrumb picada to taste with salt; scrape into small bowl.
  • Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.
  • Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs.

SPANISH VEGETABLES



Spanish Vegetables image

Make and share this Spanish Vegetables recipe from Food.com.

Provided by Karen From Colorado

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup frozen corn or 1 cup fresh corn
1/2 cup finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil or 1 tablespoon cooking oil
1 lb zucchini, sliced
2 cups chopped and peeled tomatoes
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook onion and garlic in oil in a skillet until onion is tender, but not browned.
  • Stir in corn, zucchini, tomatoes, oregano, salt and pepper.
  • Cover and cook over low heat for 15 minutes or until tender.

SPANISH RICE AND VEGETABLES



Spanish Rice and Vegetables image

Make and share this Spanish Rice and Vegetables recipe from Food.com.

Provided by Manami

Categories     Long Grain Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups low sodium chicken broth
1 cup long grain rice
3 teaspoons olive oil
1 onion, sliced thinly
1 garlic clove, minced
1 green bell pepper, seeded and chopped
1/2 orange bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1/2 lb mushroom, sliced
2 cups canned crushed tomatoes (I used Muir Glen)
1/4 cup pimento stuffed olive, sliced
1/8 teaspoon salt (optional)
1/4 teaspoon pepper

Steps:

  • Bring stock to boil in a saucepan over high heat.
  • Stir in rice and return to a boil.
  • Immediately reduce heat to low.
  • Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
  • Heat oil in a heavy nonstick skillet over medium heat.
  • Sauté onions and garlic 5-7 minutes or until onions are softened.
  • Stir in bell peppers and sauté another 4-5 minutes, stirring frequently.
  • Add remaining ingredients and simmer 4-5 minutes, stirring occasionally.
  • Add cooked rice to vegetable mixture.
  • Cook until heated throughout.
  • Serve with chicken, steak, or pork and fresh green beans or spinach, and some nice biscuits.

Nutrition Facts : Calories 291, Fat 5, SaturatedFat 0.9, Sodium 326.9, Carbohydrate 54.8, Fiber 4.5, Sugar 9.2, Protein 9.3

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