Marinated Artichoke with Zucchini and Onion
Elevate your vegetable side dish game with this irresistible Marinated Artichoke with Zucchini and Onion recipe, a vibrant medley of flavors and textures that’s both simple to prepare and delightfully versatile. Tender marinated artichoke hearts are paired with crisp zucchini rounds and sweet caramelized onions, then tossed in a zesty homemade marinade of balsamic vinegar, lemon juice, and garlic for a perfect balance of tanginess and richness. Finished with fresh parsley and aromatic oregano, this dish can be served warm or at room temperature, making it an ideal accompaniment for weeknight dinners or a standout addition to a holiday spread. Packed with wholesome ingredients and ready in just 25 minutes, this vegetarian-friendly recipe is as nutritious as it is delicious. Try it as a light main course or a flavorful side you’ll return to again and again!
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Recipe Information
Ingredients
- 400 grams canned marinated artichoke hearts
- 2 medium zucchini
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Drain and rinse the marinated artichoke hearts. Cut them in half or quarters, depending on their size, and set aside.
Wash the zucchini and slice them into thin rounds about 1/4 inch thick.
Peel and thinly slice the yellow onion into half-moons.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and sauté for 3-4 minutes, until they are softened and slightly caramelized.
Add the zucchini slices to the skillet and season with salt, black pepper, and oregano. Cook for an additional 5 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
While the zucchini and onion are cooking, mince the garlic and chop the fresh parsley.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, lemon juice, and minced garlic to create the marinade.
Once the zucchini and onion are done, remove the skillet from the heat. Add the artichoke hearts to the skillet and gently stir to combine all the vegetables.
Pour the marinade over the vegetable mixture, ensuring everything is evenly coated. Let the vegetables sit in the skillet for 5 minutes to absorb the flavors.
Garnish with chopped fresh parsley before serving. Serve warm or at room temperature as a side dish or light vegetarian main.
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.9 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 497 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
