Pan-cooked zucchini and tomatoes (Pisto) from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Breadcrumbs on August 21, 2013

    p. 293 - I over-indulged during a visit to a farm market yesterday and simply didn’t have enough room in the fridge for my bounty!! I must say that this book has only let me down once this month when I’ve searched it for the ingredients I wanted to work with in EYB The author explains that Pistou is similar to ratatouille and is served as a tapa in southern Spain and as a side dish in the central region. This sounded perfect to me since I needed another antipasti for my menu tonight and a side dish for tomorrow. The author’s note that the dish improves with age sealed the deal for me. We thoroughly enjoyed the pistou served atop grilled Crostini this evening. Tomorrow I intend to serve it as a side dish. Happy to recommend this one. In case you’re interested, the recipe calls for 2lbs of tomatoes and 2lbs of zucchini for those of you with these items in abundance. Photos here: http://chowhound.chow.com/topics/911494#8271471

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