Ingredients

• 1 pint grape tomatoes
• 1 (14 ounce) can artichokes, quartered and drained (not marinated)
• 1 small zucchini, cut in half lengthwise then cut in 1/2-inch half moons
• 1/2 medium red onion, cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 1/2 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• 1 carrot, peeled and cut into coins