To begin, preheat your oven to 375°F (190°C). This temperature is ideal for gently roasting the vegetables to develop flavour. Take a large bowl, and add the diced zucchini, eggplant, red and green bell peppers, tossing with a small amount of olive oil to coat evenly.

Place the prepared vegetables on a baking tray lined with parchment paper. Roast in the preheated oven for 15-20 minutes, stirring once halfway through. This step will help remove excess moisture and concentrate the flavours of each vegetable.

Meanwhile, in a large skillet or shallow pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes until softened and translucent, stirring frequently to prevent browning.

Add the minced garlic to the onions and sauté for another minute until fragrant. Be cautious not to let the garlic burn, as it can turn bitter.

Add the diced tomatoes to the skillet along with a pinch of salt. Let the tomatoes simmer for 8-10 minutes, allowing them to break down and release their juices. This forms the flavourful base for the pisto.

Stir in the roasted vegetables from the oven, combining them gently with the tomato onion mixture. Add the smoked paprika, adjusting salt and black pepper to taste. The smoked paprika gives a signature depth of flavour typical of Spanish cuisine.

Reduce the heat to low, cover the skillet, and let the pisto simmer for 20-25 minutes. Stir occasionally to ensure even cooking and prevent sticking. This slow simmering allows the flavours to meld together beautifully.

To serve, garnish the Pisto Manchego with freshly chopped parsley or basil. Traditionally, it’s served with a fried egg on top or alongside crusty bread for dipping. Enjoy as a standalone dish, or pair it with rice, pasta, or grilled meats to enhance your meal.