Roasted Veggie Antipasto

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

Instructions

• 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.