ROASTED VEGGIE ANTIPASTO
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.
Provided by Debi
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 9h55m
Yield 36
Number Of Ingredients 20
Steps:
- 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 : Calories 53.1 calories, Carbohydrate 7.2 g, Fat 2.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 292.2 mg, Sugar 4.5 g
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Am Su
[email protected]Not bad
Jam Munir
[email protected]I would have liked it better if it had more garlic.
H3NN3SSY DaBrat
[email protected]Meh.
Jumar Uddin
[email protected]I've tried many roasted veggie recipes and this one is my favorite. The combination of vegetables is perfect and the balsamic vinegar adds a delicious touch.
xd gastank
[email protected]Good flavors
md oahed
[email protected]This was just what I needed. It's a good healthy side dish and I'm planning on making it again soon.
Ibrahim Faisal
[email protected]Ok
Dana Alhosani
[email protected]The balsamic vinegar was a great addition, it added a nice tanginess to the vegetables.
Makayla Wilson
[email protected]Vegetables were colorful and cooked well. Served over orzo.
ABDUL MUDALLIB ABDUL MUDALLIB
[email protected]Great recipe. Nice and easy. Will definitely be making again!
Sanjit Tharu
[email protected]I'm not sure where this recipe got its Italian label, as there was nothing Italian about the flavors.
Renuka Neupane
[email protected]Roasted veggies - yum!
Ivan Nambale
[email protected]I omitted the broccoli and bell peppers and added zucchini. I also did not have marinated artichoke hearts so I used the kind you have to rehydrate in water. The dish was delicious and we enjoyed it very much.
Usman Zeb
[email protected]This was okay and a good side dish, but nothing special.
tim Marshall
[email protected]This is very flavorful with all the vegetables, but it was more time consuming to make than I wanted. If I were to make it again I'd probably use frozen vegetables to cut down on the prep time.