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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 55 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. Preheat oven to 425 degrees F (220 degrees C). | 2. 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. | 3. Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally. | 4. 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. | 5. 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. | 6. 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. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
red bell pepper	1		chopped	-	-	-	-
yellow bell pepper	1		chopped	-	-	-	-
green bean	1 1/2	cups	cut	46.5	10.455	2.745	0.33
white onion	1		chopped	60.0	14.01	1.65	0.15
garlic	12	cloves		53.64	11.9016	2.2896	0.18
head broccoli	1		chopped	-	-	-	-
head cauliflower	1/2		chopped	-	-	-	-
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
mushroom	2	cups	chopped	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
ketchup	2	cups		-	-	-	-
tomato	4		peeled chopped	248.2759	55.0525	12.9535	2.1589
white vinegar	3/4	cup		32.13	0.0714	0.0	0.0
balsamic vinegar	1	dash		-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
black olive	1	can	pitted drained chopped	-	-	-	-
green olive	1	jar	pitted drained chopped	-	-	-	-
basil	1	bunch	chopped	-	-	-	-
half canning ring	12			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.