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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anime lover465
[email protected]Delicious!
Michelle Newsome
[email protected]I'm always looking for new ways to cook vegetables, and this recipe is a great addition to my repertoire. The vegetables are roasted to perfection and the balsamic glaze is the perfect finishing touch.
Glizzy Gobbler
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the roasted vegetables, and they always ask for seconds.
Collins Olotuah
[email protected]I love the combination of flavors in this dish. The sweetness of the vegetables pairs perfectly with the tanginess of the balsamic glaze.
Huraira Malik
[email protected]This is a great recipe for a quick and easy weeknight meal. The vegetables are roasted in just 30 minutes, and the balsamic glaze can be made ahead of time.
Brightmoon Distribution
[email protected]I'm not a big fan of roasted vegetables, but this recipe changed my mind. The vegetables were so flavorful and tender, and the balsamic glaze was the perfect finishing touch.
Marcheline Inape
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this is a great way to turn them into a delicious meal.
Ljilja Susac
[email protected]I'm always looking for new ways to cook vegetables, and this recipe is a great addition to my repertoire. The vegetables are roasted to perfection and the balsamic glaze is the perfect finishing touch.
Abiskid Abillagi Armstardon
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the roasted vegetables, and they always ask for seconds.
Melinda Bennett
[email protected]I love the combination of flavors in this dish. The sweetness of the vegetables pairs perfectly with the tanginess of the balsamic glaze.
Lagasmin Gaines
[email protected]This is a great recipe for a quick and easy weeknight meal. The vegetables are roasted in just 30 minutes, and the balsamic glaze can be made ahead of time.
Aya Ahmed
[email protected]I'm not a big fan of roasted vegetables, but this recipe changed my mind. The vegetables were so flavorful and tender, and the balsamic glaze was the perfect finishing touch.
Dilsher Sani
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this is a great way to turn them into a delicious meal.
ken jeffries
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I usually add some extra vegetables, like zucchini and mushrooms, to make it a more hearty dish.
Baitshoki Perceverence Tshwaane
[email protected]This is a great recipe for a healthy and delicious appetizer. The vegetables are roasted to perfection and the balsamic glaze is the perfect finishing touch. I highly recommend this recipe!
Daudi Kisomo
[email protected]I made this recipe for my family and they loved it! The vegetables were so flavorful and the goat cheese added a nice creamy texture. I will definitely be making this again.
Majella James
[email protected]This roasted veggie antipasto was a hit at my last party! The vegetables were perfectly roasted and the balsamic glaze added the perfect touch of sweetness and acidity. I will definitely be making this again.