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Vegetarian Antipasto-Easy to Make Recipe!

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The Vegetarian Antipasto is the third item that is ready for the Christmas gift baskets. (Check out this hub for more details about the Bakers dozen gift baskets. I've also added the links at the bottom of the hub)

http://hubpages.com/hub/Christmas-giving-on-my-mind

Christmas giving on my mind!

This Antipasto in a jar is very versatile. Antipasto supposedly just means appetizer but I use this one for much more than just hors d'oeuvres. If I haven't got anything planned for dinner and someone pops in unexpectedly it doesn't take anything to cook up a package of noodles then toss it with a jar of the antipasto, add a little feta or cottage cheese, served with a mixed salad and voila a fabulous gourmet dinner that will take all of 15 minutes from stove to table top. Other times when I just don't feel like cooking I just plop some of the antipasto on a sub-bun or a thick slice of toasted Italian bread sprinkled with some grated Mozza, throw it in the toaster oven under the broiler for one minute and bingo dinner in three minutes flat.

vegetarianantipasto-easy-to-make

The ingredients are all just veggies therefore the antipasto is a great choice for vegetarian and vegans. 

However to change the dinner to fit meat-eaters is easy,  just add a few slices of hot capiccolo, Italian sausage, julienne sliced ham, roast beef or left over chicken breast. It tastes nice with every type of meat possible.

This year as I decided to add a jar of this specialty I will need to at least triple the following recipe. Lucky that all the fresh veggies come from the garden.

vegetarianantipasto-easy-to-make

Ingredients

  • 1 lg head cauliflower, broken into small bite sized florets
  • 5 lg carrots, peeled and cut on the diagonal into 1/2-inch slices
  • 5 celery ribs, cut on the diagonal into 3/4-inch slices
  • 3 small-med zucchini, cut on the diagonal into 3/4 inch slices
  • 3 small-med eggplant, cut on the diagonal into 3/4 inch slices
  • 1 head fennel, cut into 3/4 inch slices
  • 1 lg vidalia onion, cut into 1/2 inch ring
  • 1 pound small fresh button mushrooms, washed and drained
  • 1/2 cup white vinegar
  • 1 quart jar small whole pickled green peppers
  • 1 quart jar green pickled cherry or grape tomatoes (optional)
  • 1/2 can pitted black olives, drained
  • 1/2 cup pimiento stuffed green olives, drained
  • 11/2 cups pickled cocktail onions
  • 3 cups marinated artichoke hearts, drained
  • 2 cups canned tomatoes, I use whole ones cut into quarters


For the sauce:

  • 1 cup extra-virgin olive oil
  • 6 oz can of tomato paste
  • 1 1/2 canned tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons prepared horseradish
  • 5-6 clove garlic, minced
  • 1/2 cup white or wine vinegar
  • 2 tablespoons sugar
  • 2 tablespoon fresh basil, finely chopped
  • juice of 1/2 fresh lemon
  • 3/4 to 1 1/2 teaspoon Cayenne pepper (depending on how hot you like your food)
  • 2 tablespoon salt
  • 1 teaspoon black pepper
vegetarianantipasto-easy-to-make

Methodology:

~Sterilize jars and lid/ring combos. Remove jars and let drain on clean towel. Leave lid and rings in hot water until ready to use.

~Drain all prepared vegetables and reserve all their liquids. Set veggies aside in large mixing bowl.

~In a large saucepan combine all the sauce ingredients. Over medium heat bring to a boil. Lower temp to med-low and let simmer stirring occasionally. Add 1 cups of the reserved juices from the prepared veggies. Stirring and let simmer.

~In a large pot bring generously salted water to a boil. Blanch carrots for 4 minute; remove from water and add to prepared veggies in mixing bowl. Continue blanching in same water the cauliflower for 3 minutes; then the celery and fennel also for 3 minutes. The zucchini and eggplant only need 1 1/2 minutes. Adding each into the bowl. Remember the veggies should still be crisp, they will cook more as they are processed. To keep mushrooms nice and white, now add 1/2 cup of vinegar to the blanching water wait till it boils again then blanch mushrooms for only 1/2 minute as they will get too soggy otherwise.

~Gently mix all vegetables in bowl, add sauce and toss well.

~Fill sterilized canning jars (I use wide-mouthed 2 cup/500ml sized ones) with the saucy veggies. Load them well to about an inch from the top.

~In small saucepan bring remaining reserved juices to a boil.

~Fill in the jars with the hot liquid to about 1/2 inch from the top. The liquid has to fill in all the spaces between the veggies...make sure there are no air bubbles in between the veggies. You can remove bubbles by sliding a knife along the jar side. (add more liquid if needed)

~Lid and tighten on rings and process in boiling water canner for 30 minutes.

IMPORTANT: Most of the veggies used in an antipasto are low-acid foods therefore the timing is critical to be followed. Never process for less time then the suggested 30 minutes. Check to make sure all jars are sealed as the come out of the canner.

This recipe has a lot of ingredients but if you do not like something on the list you can personalize it to your liking instead. If you do not like olives replace them with more artichoke hearts or you can add whole green beans etc. A friend of mine makes hers with Brussels sprouts and no green peppers.

This Antipasto is an easily manipulated recipe...try it I bet you will like it.

Photos courtesy www.sxc.hu

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UPDATE to the recipe!

Just an addition to the uses of this recipe. One of my friends who makes her antipasto using my recipe mentioned that she folds the antipasto into an egg omlet... Well I tried it a couple of nights ago for dinner. All I can say is YUM in capitals.
This opens up another route for the uses of this antipasto. Next will be a trial for antipasto quiche... I'll let you know how it goes...

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Comments

Zsuzsy Bee (author) from Ontario/Canada on January 02, 2011:

Just an addition to the uses of this recipe. One of my friends who makes her antipasto using my recipe mentioned that she folds the antipasto into an egg omlet... Well I tried it a couple of nights ago for dinner. All I can say is YUM in capitals.

This opens up another route for the uses of this antipasto. Next will be a trial for antipasto quiche... I'll let you know how it goes...

Zsuzsy

Zsuzsy Bee (author) from Ontario/Canada on January 02, 2011:

chechetka, thank you for dropping in and for commenting. Let me know how you like the antipasto.

regards Zsuzsy

chechetka from London, UK on January 01, 2011:

This looks really good! I must try it. Thanks a lot for sharing:)

Zsuzsy Bee (author) from Ontario/Canada on December 29, 2010:

vegetarianforkids, this year again I was able to make 3 batches of antipasto over the fall.

My friend folds the antipasto into an egg omlet which I've yet to try. Actually that might not be a bad idea for tonight's dinner.

Thanks for dropping in

regards Zsuzsy

Zsuzsy Bee (author) from Ontario/Canada on December 04, 2010:

fucsia, thanks for dropping by and for commenting.

Hope you give the antipasto a try

regards Zsuzsy

fucsia on December 02, 2010:

Sounds very good!

I am not a good cook, but I want to learn. I am vegetarian, looking for good and healthy recipes!

Zsuzsy Bee (author) from Ontario/Canada on September 06, 2009:

aslanlight, glad you came for a visit. I don't see why it wouldn't taste great without Worcestershire sauce. Might need to adjust the salt a smidge possibly but other then that...

regards Zsuzsy

aslanlight from England on September 06, 2009:

This sounds delicious! If I make it I'll have to leave out several things such as Worcester sauce because of food allergies but I expect I could adapt it.

Zsuzsy Bee (author) from Ontario/Canada on September 04, 2009:

Good Cook, glad you came for a visit.

kindest regards Zsuzsy

The Good Cook on September 04, 2009:

Sounds and looks truly delightful - and I do love the idea of giving homemade Christmas gifts!

Zsuzsy Bee (author) from Ontario/Canada on September 01, 2009:

Jacobkuttyta, thanks for taking a look.

regards Zsuzsy

Jacob from Delhi, India on September 01, 2009:

I would like to try it

Zsuzsy Bee (author) from Ontario/Canada on August 30, 2009:

Suziecat, thanks for dropping by and for commenting.

regards Zsuzsy

Zsuzsy Bee (author) from Ontario/Canada on August 30, 2009:

deerinheadlight, thanks for taking a look and for commenting.

regards Zsuzsy

suziecat7 from Asheville, NC on August 30, 2009:

I haven't had antipasto for a very long time. Thanks for this.

deerinheadlights from deep in the heart of Texas on August 30, 2009:

my mouth is watering just reading this! Thanks

Zsuzsy Bee (author) from Ontario/Canada on August 30, 2009:

Hi Sally, I just use the ordinary water bath method, then I set the jars into a blanket lined laundry basket to cool down, usually 24 hours. Then they sit on the counter for a couple of days to observe that they are sealed and staying that way. If you were to add any type of meat or fish product into the antipasto then you would have to use the pressurized cooking method. When I lived out in BC many years ago I used to can fresh salmon but I get a little weary about canning meat and fish products now---especially as I will be adding these into the gift baskets.

I know what you mean about Halloween...nothing like rushing life along.

I hope you're well greetings to you and your Mom

regards Zsuzsy

Sherri from Southeastern Pennsylvania on August 29, 2009:

Zsuzsy, this sounds delicious and I'll bet it looks beautiful both in the jar and on the plate. Question...are you talking about using a pressure canner for 30 minutes, or just a plain boiling water bath for 30 minutes?

This Christmas series of yours is wonderful!

BTW, about Christmas coming sooner than you think...I was in our local greeting card store today, and the main display was a huge selection of Halloween items. And it's not even the end of August!

Zsuzsy Bee (author) from Ontario/Canada on August 29, 2009:

LilyRose, thanks for taking a look and for commenting. Most days when I'm alone I really don't care what's for dinner but I can hardly wait for tonight's as I saved the left over of the new batch for my dinner...yumyum

Hope you're well

regards Zsuzsy

Zsuzsy Bee (author) from Ontario/Canada on August 29, 2009:

Bob, somehow the antipasto always seems to be one of the first things that disappears from the larder. I finished a triple batch yesterday. I'm going to have some of the new batch tonight for my dinner.

regards Zsuzsy

Zsuzsy Bee (author) from Ontario/Canada on August 29, 2009:

Storyteller, there is quite few more to come...all delish

regards Zsuzsy

Zsuzsy Bee (author) from Ontario/Canada on August 29, 2009:

Islandvoice, antipasto is one of my faves too...any which way it's dished out

regards Zsuzsy

Zsuzsy Bee (author) from Ontario/Canada on August 29, 2009:

Smireles, before we know it the Christmas carols will be chiming on the radio

regards Zsuzsy

Lily Rose from A Coast on August 29, 2009:

Sounds great - will try at some point, but for now it's made me too hungry - must go get a snack!

Bob Ewing from New Brunswick on August 29, 2009:

One jar please, but seriously this I must try.

Barbara from Stepping past clutter on August 29, 2009:

Lady you are really on fire!!! I'm not sure which I hope to receive... I will send you my address soon, lol.

Sylvia Van Velzer from Hawaii on August 29, 2009:

Give me antipasto anytime! Love it! Thanks for sharing your recipe. Again, I will pass this on to my daughter who will make it for us! The one with the pasta sounds so yummy!

Sandra Mireles from Texas on August 29, 2009:

Sounds really good. It is time to be thinking about Christmas giving. Thanks for the reminder.

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