1. Recipes

How to Make Roasted Veggie Antipasto - A Step-by-Step Guide

Roasted Veggie Antipasto is a delicious and versatile dish that can be served as an appetizer, a side dish, or even a main course. This recipe is perfect for those looking for a healthy and flavorful way to incorporate more vegetables into their diet. It is also a great option for anyone following a vegetarian or vegan lifestyle.

What makes this dish so special is the combination of fresh, seasonal vegetables that are roasted to perfection. The roasting process enhances the natural fl...

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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

Information

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

  • 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

    53 cal.

    • Total Fat: 3g
    • Saturated Fat: 0g
    • Sodium: 292mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 1g
    • Total Sugars: 5g
    • Protein: 1g
    • Vitamin C: 30mg
    • Calcium: 27mg
    • Iron: 1mg
    • Potassium: 208mg

    Categories

    Vegan recipes
    Vegetarian recipes
    Italian recipes
    Appetizer recipes
    Healthy recipes