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

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.