Roasted Veggie Antipasto

4.6
(5)

This is a delicious recipe and keeps for a long time, due to hot water bath processing. Great little jars for picnics, hostess gifts and entertaining. Scrumptious with crackers and cream cheese. I like mine a little on the sweet side and will occasionally add 1/4 cup brown sugar to the mix or use a sweet BBQ sauce. Alter the veggies as you like, trying to keep the overall quantity about the same.

2
2
Prep Time:
1 hrs
Cook Time:
55 mins
Additional Time:
8 hrs
Total Time:
9 hrs 55 mins
Servings:
36
Yield:
12 8-ounce jars

Ingredients

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 ½ cups fresh green beans, cut into 1/2-inch pieces

  • 1 large white onion, finely chopped

  • 12 cloves garlic, pressed

  • 1 head broccoli, finely chopped

  • ½ head cauliflower, finely chopped

  • 2 stalks celery, finely chopped

  • 2 cups finely chopped fresh mushrooms

  • ¼ cup olive oil

  • 2 cups ketchup

  • 4 tomatoes, peeled and chopped

  • ¾ cup white vinegar

  • 1 dash balsamic vinegar

  • salt and ground black pepper to taste

  • 1 (6 ounce) can pitted black olives, drained and coarsely chopped

  • 1 (5 ounce) jar pitted green olives, drained and coarsely chopped

  • 1 bunch fresh basil, chopped

  • 12 half-pint canning jars with lids and rings

Directions

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

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

  4. 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. 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. 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. 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.

Nutrition Facts (per serving)

53 Calories
3g Fat
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 53
% Daily Value *
Total Fat 3g 3%
Saturated Fat 0g 2%
Sodium 292mg 13%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 1g
Vitamin C 30mg 151%
Calcium 27mg 2%
Iron 1mg 3%
Potassium 208mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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