Recipe by Debi
"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."
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green bell pepper, chopped
red bell pepper, chopped
yellow bell pepper, chopped
1 1/2 cups
fresh green beans, cut into 1/2-inch pieces
white onion, finely chopped
broccoli, finely chopped
cauliflower, finely chopped
celery, finely chopped
finely chopped fresh mushrooms
tomatoes, peeled and chopped
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
fresh basil, chopped
half-pint canning jars with lids and rings
This recipes is terrific. I made a few personal variations by using artichoke hearts instead of the mushrooms and actually splitting the recipe in half to reduce the quantity.
I will definitely make for some Christmas give-aways
This is a wonderful recipe! I changed up some of the veggies, adding carrots and dropping the broccoli, adding both yellow and green beans and only using green and red bell peppers. As long as you keep the proportions the same, you can suit it to what you like and it is amazing every time! My extra garden veggies are finding their way into every new batch. Next time I'm adding eggplant.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Veggie Antipasto
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 53
** Calories from Fat: 24
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