Roasted Veggie Antipasto

May 09, 2023May 9, 20230 10
Healthy Roasted Veggie Antipasto recipe
in Appetizer

Prep

30 min

Cook

45 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 can pitted black olives , drained and coarsely chopped
1 jar pitted green olives , drained and coarsely chopped
1 bunch fresh basil , chopped
12 half-pint canning jars with lids and rings

Nutrision Information

Servings Per Recipe
12
Calories
172
Sugar
9g
Fat
8g
This Roasted Veggie Antipasto is a healthy take on the traditional Italian appetizer. The roasted vegetables are mixed with a tangy, tomato-based sauce and packed into small jars, making them perfect for sharing at parties or as a mid-day snack. The antipasto can be enjoyed with crackers or as a topping for crostini, or simply eaten on its own. The combination of fresh vegetables and tangy sauce is a refreshing change from heavy, cheese-based appetizers. This dish is a great way to add more vegetables into your diet and get a healthy burst of vitamins and nutrients.

Instructions

1.Preheat oven to 400 degrees F (200 degrees C).
2.Combine green bell pepper, red bell pepper, yellow bell pepper, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms in a large roasting pan.
3.Drizzle olive oil over vegetables and toss until evenly coated.
4.Roast vegetables in the preheated oven, stirring occasionally, until tender and browned, about 45 minutes.
5.While vegetables are roasting, mix ketchup, tomatoes, white vinegar, balsamic vinegar, salt, and black pepper together in a saucepan over low heat. Stir occasionally until sauce is heated through, about 5 minutes.
6.Stir black olives, green olives, and basil into sauce and remove from heat.
7.Spoon roasted vegetables into canning jars and fill jars with sauce, making sure vegetables are covered. Seal jars with lids and rings.
8.Refrigerate antipasto for at least 24 hours to allow flavors to blend.

PROS

Roasting the vegetables brings out their natural sweetness and provides a depth of flavor that pairs perfectly with the tangy sauce.
The antipasto is low in sugar and high in fiber, making it a satisfying, healthy appetizer option.

CONS

This recipe requires a bit of prep work with all the chopping of vegetables, but the end result is worth it.
The antipasto needs to sit for at least 24 hours before serving, so it requires some advanced planning.

HEALTH & BENEFITS

This Roasted Veggie Antipasto is loaded with fiber and nutrients, including vitamins A and C, potassium, and calcium. The variety of vegetables in the dish provides a range of antioxidants, which can help protect against inflammation and disease. The olives in the dish are a source of heart-healthy monounsaturated fats.

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