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My review
Roasted Veggie Antipasto
Debi
"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."
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Ingredients
9 h 55 m servings 53 calsOriginal recipe yields 36 servings (12 8-ounce jars)
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Directions
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Prep
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Ready In
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
- 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.
- 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.
- 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.
- 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; 2.7 g fat; 7.2 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 292 mg sodium. Full nutrition
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Reviews
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Newest
9/26/2012
This recipes is terrific. I made a few personal variations by using artichoke hearts instead of the mushrooms and actually splitting the recipe in half to reduce the quantity. I will definitely...
8/19/2014
This is a wonderful recipe! I changed up some of the veggies, adding carrots and dropping the broccoli, adding both yellow and green beans and only using green and red bell peppers. As long as y...
8/19/2016
Loved this!! made no changes, I made four batches, and planning another eight, my family can't stop eating it
7/26/2016
Delicious!! I had to adapt the veggies to what I had on hand -leaving out the green beans and mushrooms and I added a few jalapenos-but I followed the method. Having read the description about s...