Taberna del Albardero

1776 I Street NW (Entrance on 18th St.), Washington, DC 20006

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Summertime Vegetable Medley (Pisto)

6 Servings


50 ml Olive Oil
1 Large Onion, chopped coarsely
2 Green Peppers Cut in Squares
2 Cloves Garlic, chopped
1 Large Aubergine
1 t Salt
1 t Oregano
6 Tomatoes, peeled and chopped
1-2 Courgettes, slices or diced


  • Serve this hot or cold.
  • Add chicken, lamb or tuna to the vegetables to create a main dish or top them with a fried egg for a tasty lunch or supper.


  • The vegetables may be used or cut into large chunks or into fairly small dice: they may be cooked until quite mushy or left very crisp.
  • Heat the oil in a pan or heatproof casserole.
  • Sauté the onions, green peppers and garlic, the pan.
  • Add the aubergine, peeled and cut up, and continue frying until much of the oil has been absorbed.
  • Then season with salt, pepper and oregano and add the prepared tomatoes and courgettes.
  • Cook, covered on a medium heat until vegetables are tender, about 15 minutes.
  • Remove cover and cook to evaporate liquid.
  • If to be served cold, add a little extra virgin olive oil and a squeeze of lemon to the vegetables immediatley before serving.

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