roasted veggie antipasto

Ingredients

• Servings: 12
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 1/2 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
• 1/2 head cauliflower, finely chopped
• 2 stalks celery, finely chopped
• 2 cups finely chopped fresh mushrooms
• 1/4 cup olive oil
• 2 cups ketchup
• 4 tomatoes, peeled and chopped
• 3/4 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

Recipe

Cook Time: 55 mins Ready Time: 9 hrs 55 mins


• 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 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 . 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 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.