Roasted Veggie Antipasto

Preserve the garden's overflowing crop of peppers, green beans, and other fresh vegetables by canning a batch of roasted vegetables in a tangy sauce to serve as an antipasto, to spread on crackers with cream cheese, or to give as gifts.

• Preparation Time: 60 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 55 mins
• Calories: 53 Calories

Ingredients

• salt and ground black pepper to taste
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 stalks celery, finely chopped
• 2 cups ketchup
• 1 dash balsamic vinegar
• 1 head broccoli, finely chopped
• 1 bunch fresh basil, chopped
• 12 cloves garlic, pressed
• 4 tomatoes, peeled and chopped
• 1 large white onion, finely chopped
• 2 cups finely chopped fresh mushrooms
• 1 (6 ounce) can pitted black olives, drained and coarsely chopped
• 1 (5 ounce) jar pitted green olives, drained and coarsely chopped
• 12 half-pint canning jars with lids and rings
• 0.25 cup olive oil
• 0.75 cup white vinegar
• 1.5 cups fresh green beans, cut into 1/2-inch pieces
• 0.5 head cauliflower, finely chopped

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 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.