SPANISH PISTO MANCHEGO RECIPE | GRANDMA’S TASTES

Chop the tomatoes, onion, garlic, carrots, zucchini, and bell pepper.

In a pan, heat olive oil over medium heat.

Add the chopped onion and garlic to the pan and sauté until translucent.

Add the chopped carrots, zucchini, and bell pepper, and cook until softened.

Stir in the chopped tomatoes, salt, pepper, and bay leaves.

Simmer the mixture for about 30 minutes until the vegetables are tender.

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