Roasted Veggie Antipasto Recipe

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.