Healthy appetizer: Vegetable antipasto
There's nothing more convenient than a cupboard full of antipasto. This recipe provides you with nearly a dozen pints of this healthy appetizer that will last you for months or years. You'll never have to feel caught off guard by surprise guests again with this convenient recipe.
Serving size 10–12 single pint jars
Though the chopping and processing of this recipe may take a good chunk of time, having a cupboard full of healthy antipasto that will stay fresh for years is certainly worth it. Scoop this delicious appetizer onto crackers or chips for a quick and easy appetizer at your next gathering.
- 2 large cans tomato sauce
- 1/2 cup olive oil
- 4 cups white vinegar
- 1 head of cauliflower, cut into small florets
- 5 red peppers, chopped
- 5 green peppers, chopped
- 5 onions, skins removed and flesh blended
- 5 carrots, peeled and chopped
- 5 celery stalks, chopped
- 4 parsley sprigs, chopped
- 2 bay leaves, chopped
- 2 cans sliced mushrooms
- 5 garlic cloves, minced
- 2 cans sliced black olives
- 2 cans sliced green olives
- 2 teaspoons black pepper
- 3 tablespoons salt
- In a large pot over medium-high heat, warm the tomato sauce, oil and vinegar. Add in the cauliflower florets, red peppers, green peppers, onions, carrots and celery. Bring to a boil.
- Add in the parsley, bay leaves, mushrooms, garlic, black olives, green olives, pepper and salt. Cook until just before vegetables become tender.
- Transfer the boiling mixture to jars immediately. Fill the jars right to the brims and tightly seal the lids while wearing rubber gloves.
- Transfer to a cupboard for storage. Once a jar is opened, store it in the fridge. Sealed jars can remain in the cupboard and still be completely edible for years.
Note: Avoid picking jars up by the lids, as this can allow air inside and cause the antipasto to spoil prematurely.