"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." — Debi
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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
* 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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