In Spanish tapas, what is pisto manchego primarily made from?

Pisto manchego is primarily made from cooked vegetables and is commonly served as a Spanish tapa.

The dish is a Spanish vegetable stew usually based on tomato, onion, zucchini, and pepper, with regional and household variations. The vegetables are cooked slowly in olive oil so that their flavors combine and the mixture becomes soft rather than crisp.

Pisto is associated with La Mancha, the central Spanish region made famous in literature by Don Quixote. It is often compared with ratatouille, but the recipes and culinary histories are not identical. A fried egg may be placed on top, although egg is an accompaniment rather than the defining base.

Pisto can be eaten hot or at room temperature, making it practical for small plates. It may appear as a tapa, side dish, or filling for other preparations. Its name should not be confused with pistou, the Provençal herb sauce.