ROASTED VEGGIE ANTIPASTO
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.
Provided by Debi
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 9h55m
Yield 36
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 53.1 calories, Carbohydrate 7.2 g, Fat 2.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 292.2 mg, Sugar 4.5 g
ROASTED VEGETABLE ANTIPASTO
A festive Fall-Winter Roasted Vegetable Antipasto with sweet and sour onions, seared asparagus and roasted carrots, fennel and squash. Perfect for holiday entertaining.
Provided by Panning The Globe
Categories Appetizer or Side Dish
Time 2h
Number Of Ingredients 18
Steps:
- Boil the onions for 2 minutes. (Note: if using tiny pearl onions boil for only 1 minute) Meanwhile prepare an ice bath by filling a large bowl with water and ice. Transfer the onions to the ice bath with a slotted spoon and leave them to cool for 5-10 minutes. Transfer cooled onions to a cutting board. Slice off their root ends and give them a squeeze towards the top. They should pop right out of their skins. If you have trouble, make a shallow little slice down the side. If any of the onions are a lot larger than the rest, slice them in half through the middle - not through the tip and root ends.
- Heat 2 tablespoons olive oil over medium high heat in a large heavy skillet with a lid. Add onions carefully because the oil will splatter. Sauté onions, partially covered to reduce splattering, for about 8 minutes, stirring occasionally, until they are softened and nicely browned on several sides. (Note: if you use tiny pearl onions the cooking time will be less) Add the sugar, ¼ cup vinegar and ¼ teaspoon salt. Continue to cook, uncovered, stirring frequently, for 3-4 minutes until onions are coated nicely with sweet and sour sauce. Transfer to a bowl and set aside.
- You'll need a large bowl and two rimmed baking sheets. Preheat oven to 400ºF. Cut the fennel bulbs in half lengthwise. Carefully cut out the little triangular core piece from each half. Then cut each half down the middle, through the hole where the core was. Pull off any brown or bruised outer leaves. Cut each quarter into ¼-inch thick slices, lengthwise (see photo in the post). Toss fennel with 1½ tablespoons olive oil, ¼ teaspoon salt and a few grinds of pepper. Spread out on baking sheet. Toss carrots with 1½ tablespoons oil, 1 teaspoon fennel seeds, ¼ teaspoon salt and a few grinds of pepper. Arrange on second baking sheet. Cook carrots and fennel in the upper and lower shelves of the oven for 30 minutes, flipping the vegetable over with a spatula and switching the position of the trays halfway through. Transfer vegetables to a platter but keep the oven on and don't wash trays - you'll use them to roast the squash.
- Lay the squash on it's side and cut it in half crosswise, through the middle (not through the root ends). Slice off each root end. Scoop out the seeds from each squash half so you have two hollow squash cylinders. Cut squash into ¼-inch slices crosswise, which will give you circles of squash. In a large bowl, toss squash rings with 2 tablespoons olive oil, 2 tablespoons balsamic vinegar or pomegranate molasses and ½ teaspoon salt. Spread out into a single layer on the two rimmed baking sheets and cook in the top and bottom of the oven for 30-35 minutes, until soft, flipping squash and switching the position of the trays halfway through.
- Spread 1 tablespoon olive oil over the bottom of a large skillet, and heat over medium-high heat. Cook asparagus, shifting and tossing them gently, for 4-7 minutes, depending on how thin they are, until they are bright green, crisp-tender, and browned in spots. Transfer to a plate. For very fat asparagus add a tablespoon of water, cover the pot, and let them steam for a few minutes after browning.
- Arrange vegetables on a platter. Drizzle everything with 2 tablespoons olive oil and 2-3 tablespoons balsamic glaze or pomegranate molasses. Sprinkle with salt and pepper, to taste. Add fennel fronds to garnish. Serve warm or at room temperature.
Nutrition Facts : Calories 209 calories, Sugar 13.6 g, Sodium 80.1 mg, Fat 11.7 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 26 g, Fiber 5.9 g, Protein 3.3 g, Cholesterol 0 mg
SLOW COOKER ROASTED VEGETABLES
Provided by Camille
Yield 8
Number Of Ingredients 7
Steps:
- Wash, dry and cut vegetables.
- Place vegetables in a gallon-sized resealable bag.
- Pour olive oil on top of vegetables.
- Sprinkle package dry Italian seasoning over the vegetables.
- Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
- Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
- Cook on low for 5-7 hours or high for 3-4 hours.
- Sprinkle Parmesan cheese on top before serving.
Nutrition Facts : Servingsize 1 serving, Calories 791 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 266 mg, Carbohydrate 179 g, Sugar 26 g, Protein 23 mg
MARINATED ROASTED VEGETABLE ANTIPASTO
Steps:
- Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.
SLOW-COOKER GLAZED ROOT VEGETABLES
Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 9
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
- In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
- Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg
ROASTED VEGETABLES ANTIPASTO PLATE
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.
Categories Bon Appétit Appetizer Anchovy Cauliflower Carrot Lemon Breadcrumbs Hors D'Oeuvre snack
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Drain anchovies and finely chop. Smash, alternating between chopping and mashing with the side of the chef's knife, until a thick smooth paste forms. Mix with 4 Tbsp. oil in a large bowl. Toss in cauliflower; season very lightly with salt and pepper. Spread out on a rimmed baking sheet. Toss carrots, oregano, and 2 Tbsp. oil on another rimmed baking sheet; season with salt and pepper. Place carrots on upper rack and cauliflower below and roast, tossing halfway through, until carrots are browned and crisp-tender, 14-18 minutes. Remove carrots from oven and grate lemon zest over. Move cauliflower to upper rack and continue to roast, tossing occasionally, until browned all over and tender, 15-20 minutes longer.
- Meanwhile, heat 1 Tbsp. oil in a small skillet over medium. Cook panko, stirring, until golden brown. Season lightly with salt and transfer to paper towels to drain.Just before serving, drizzle carrots with oil and toss cauliflower with breadcrumbs.
- Do Ahead
- Cauliflower and carrots can be roasted 3 days ahead. Let cool; cover and chill. Bring to room temperature before serving.
MARINATED ROASTED VEGETABLE ANTIPASTO
This is Italian all the way, and super delicious! Cook time includes marinating time. This recipe can be used in a Lite-Bleu meal plan. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet.
Provided by 2Bleu
Categories Peppers
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 500°F
- Arrange vegetables on a baking sheet and brush both sides.
- Season with salt and pepper.
- Place in oven and roast for 7 to 8 minutes on each side, or until golden brown.
- When vegetables are cool enough to handle begin layering using a springform pan that has a sheet of parchment paper on the bottom.
- Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic.
- Add some of the fresh herbs, and then some olives.
- Sprinkle a little vinegar on top and season with salt and pepper to taste.
- Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini.
- Cover with plastic wrap and let chill at least 4 hours or overnight.
- Release pan and use the parchment to carefully slide onto a serving platter.
Nutrition Facts : Calories 152.8, Fat 10.8, SaturatedFat 1.5, Sodium 109.8, Carbohydrate 14, Fiber 5.5, Sugar 4.3, Protein 2.8
MARINATED ROASTED VEGETABLE ANTIPASTO
An easy balsamic marinade does magical things when used to roast portobello mushrooms, peppers, and eggplant.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
- Meanwhile, cut eggplant half crosswise into 3/8-inch-thick slices. Cut top and bottom from red and yellow bell peppers; reserve for another use. Remove seeds and membranes from bell peppers. Cut into 2x1-inch strips.
- Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
- Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
- In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
- To serve, drain vegetables, discarding marinade; arrange on serving platter.
Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 1 g
SLOW-COOKED VEGETABLES
I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 7h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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