Name: Roasted Veggie Antipasto
Prep time: 1 h
Cook time: 1 h
Yield: 36
Ingredients: Green bell pepper, chopped - 1; Red bell pepper, chopped - 1; Yellow bell pepper, chopped - 1; Fresh green beans, cut into 1/2-inch pieces - 1 ½ cups; White onion, finely chopped - 1 large; Garlic, pressed - 12 cloves; Broccoli, finely chopped - 1 head; Cauliflower, finely chopped - ½ head; Celery, finely chopped - 2 stalks; Finely chopped fresh mushrooms - 2 cups; Olive oil - ¼ cup; Ketchup - 2 cups; Tomatoes, peeled and chopped - 4; White vinegar - ¾ cup; Balsamic Vinegar - 1 dash; Salt and ground black pepper to taste - 1 dash; Pitted black olives, drained and coarsely chopped - 1 (6 ounce) can; Pitted green olives, drained and coarsely chopped - 1 (5 ounce) jar; Fresh basil, chopped - 1 bunch; Half-pint canning jars with lids and rings - 12

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Roasted Veggie Antipasto

1. Green bell pepper, chopped - 1

2. Red bell pepper, chopped - 1

3. Yellow bell pepper, chopped - 1

4. Fresh green beans, cut into 1/2-inch pieces - 1 ½ cups

5. White onion, finely chopped - 1 large

6. Garlic, pressed - 12 cloves

7. Broccoli, finely chopped - 1 head

8. Cauliflower, finely chopped - ½ head

9. Celery, finely chopped - 2 stalks

10. Finely chopped fresh mushrooms - 2 cups

11. Olive oil - ¼ cup

12. Ketchup - 2 cups

13. Tomatoes, peeled and chopped - 4

14. White vinegar - ¾ cup

15. Balsamic Vinegar - 1 dash

16. Salt and ground black pepper to taste - 1 dash

17. Pitted black olives, drained and coarsely chopped - 1 (6 ounce) can

18. Pitted green olives, drained and coarsely chopped - 1 (5 ounce) jar

19. Fresh basil, chopped - 1 bunch

20. Half-pint canning jars with lids and rings - 12

How to cook deliciously - Roasted Veggie Antipasto

1. Stage

Preheat oven to 425 degrees F (220 degrees C).

2. Stage

Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.

3. Stage

Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.

4. Stage

While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.

5. Stage

Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

6. Stage

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

7. Stage

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.