Keto Traditional Spanish Pisto

Keto Traditional Spanish Pisto is the Spanish version of “Ratatouille.” That French stew-like side dish is a vegetable and tomato-based delight. Italians would call it “Caponata.” They give it a sweet and sour twist. Our keto version is simple and “muy sabroso.” Spanish Pisto is a perfect side with fish or sausage. It is cooked with patience over lower heat. This allows the flavors to meld together – it is definitely Tasty Low Carb!

Joanie likes to serve her Spanish Pisto with a fried egg in the traditional manner for breakfast. She will also top the finished dish with Manchego cheese for a small lunch plate. Another great idea is to serve it as a tapas dish with our Low Carb Cheesy Garlic Bread for dipping. Without any topping, it is a perfect side dish for an evening dinner. The recipe has a delicious garlic flavor, but very little heat. In fact, you can eliminate the red pepper flakes completely. The stew itself is so tasty!

Ingredients

The key ingredient is not found in the myriad of vegetables. They simply give the recipe substance. It is the olive oil! Whenever you prepare a recipe such as stewed vegetables with zucchini and peppers, you will really appreciate a top notch olive oil. Spanish EVOO is a must for the traditional taste. José Andrés Picual is a delicious olive oil and is wonderful for stewing vegetables. It is also very reasonable.

I have already mentioned the zucchini and peppers as key ingredients. Remember though, it is a tomato-based recipe, so look for organic tomatoes. Tradition calls for sweating down fresh tomato pieces. However, you can obtain a bit more of the flavorful sauce by using diced-canned organic tomatoes. It also makes the recipe easier. Onion chunks are also necessary. And don’t forget lots of garlic!

Preparation Tips

The first preparation tip is to prepare your vegetables in advance. Joanie cuts them into larger chunks (1/2 to 1 inch) since you want to maintain size and texture. Don’t dice the vegetables or else your dish will cook down and become mush. It is okay to allow the tomatoes to become somewhat softer since they are more for the base of the sauce. However, you also do not want your other vegetables to be too crunchy. Test texture while cooking and definitely use medium-low heat.

A lot of Pisto recipes call for using two pans. They cook the zucchini or even eggplant separately from the tomato sauce. They use a separate pan to create a sauce from the onions, garlic, peppers, and tomatoes. Then they add the other two vegetables. This is actually not necessary. Joanie uses one large skillet and keeps the heat down. Stirring often is a very important tip to provide for even cooking. You will obtain a poaching effect on the vegetables also, due to the lower heat.

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Keto Traditional Spanish Pisto – A Vegetable Stew with Unique Toppings

Keto Traditional Spanish Pisto is a vegetable stew with unique ingredients. You can also replicate the traditional Spanish dish by topping the Pisto with a fried egg (pisto con huevo). Fry it in olive oil – yum! We also love it topped simply with Manchego cheese! Either way, you have a delicious side dish or small plate that will add to your Keto lifestyle!

Keto Traditional Spanish Pisto

Keto Traditional Spanish Pisto is the Spanish version of Ratatouille. Our Keto stew-like side dish is a vegetable and tomato-based delight. Top with a fried egg or delicious Manchego cheese.
GLUTEN FREE
5 from 1 vote
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CourseSmall Plates, Sides
CuisineSpanish
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings6
Net Carbs6g
AuthorJoanie and Chris

Ingredients

Keto Traditional Spanish Pisto

  • 4 Zucchini (cut in chunks)
  • 1 large Onion (cut in chunks)
  • 1 Green bell pepper (cut in chunks)
  • 1 Red bell pepper (cut in chunks)
  • 1/4 cup Spanish olive oil (extra virgin )
  • 8 cloves Garlic (thin sliced)
  • 1/2 teaspoon Red pepper flakes
  • 2 cans Tomatoes (15 ounce, diced)
  • Sea salt (to taste)
  • Pepper (to taste)
  • 1 teaspoon Erythritol

Instructions

Keto Traditional Spanish Pisto

  • Prepare your vegetables. Cut the zucchini, oniuon, and peppers into chunks.
  • Preheat a large skillet to medium-low heat. Add the olive oil. Slice the garlic cloves and cook them for 2 minutes, stirring to keep the garlic from burning. Add the onion chunks and red pepper flakes and cook for another 5 minutes, stirring often.
  • Add the bell peppers and cook for another 8 minutes. Add the zucchini chunks and cook for 10 minutes, stirring often so the vegetables will poach.
  • Add the canned diced tomatoes and salt, pepper, and Erythritol. Stir to combine and continue to simmer on medium-low heat for 15 minutes. The pisto will thicken.
  • Serve hot topped with a freshly cooked fried egg or top with Manchego cheese.

Chef’s Notes

Feel free to add two teaspoons of cumin for additional flavor. You can also add some oregano or parsley.

NUTRITION

Calories: 47kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 466mg | Fiber: 2g | Sugar: 6g | Vitamin A: 980IU | Vitamin C: 67mg | Calcium: 34mg | Iron: 1mg | Net Carbs: 6g
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