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Ingredient
Summer Vegetable Pisto π± (Spanish Veggie Stew)
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Chef :
RachelSummer Vegetable Pisto π± (Spanish Veggie Stew)
To me, this dish is a like a Spanish version of my Ratatouille. Iβve made this a really green version for my cookbook. It has so many lovely, fresh seasonal vegetables, garlic and herbs from the garden. A top tip is not to overcook the veggies so they retain their nutrients and flavour. Itβs traditionally served warm as a starter and its lovely with fresh crispy bread or crispy potatoes #mycookbook #globalfoodtour
Ingredient
1 sprig
Rosemary
1/2 teaspoon
sweet paprika
2 cloves
garlic - sliced
1 handful
seasonal greens
Cooking instructions
* Step 1
Wash and chop the veggies into fairly small chunks.
* Step 2
Heat a little oil in a pan to a medium heat. At the onions and fry until almost translucent. Add the chopped garlic and the same.
* Step 3
Add the herbs and then veggies in the order they will cook - the aubergines will take the longest, then courgette and peppers.
* Step 4
Grate some of your tomatoes to create a sauce. Add the paprika chop the remaining tomatoes and add to the pan.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on AddingβNot Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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