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Roasted Veggie Antipasto

Roasted Veggie Antipasto

  • Prep

    1 h
  • Cook

    55 m
  • Ready In

    9 h 55 m
Debi

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 {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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.
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Reviews

CBURTON
3

CBURTON

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 make for some Christmas give-aways Really good!!!!

Libby Nyberg Baker
2

Libby Nyberg Baker

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 you keep the proportions the same, you can suit it to what you like and it is amazing every time! My extra garden veggies are finding their way into every new batch. Next time I'm adding eggplant.

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