2 Bone In Pork Chops 1 Small Zucchini, halved lengthwise
1 Tsp Kosher salt 1 Small Eggplant, Quartered
1 Tsp Pepper 2 Tbl olive oil
1 Cup mini peppers (any color), halved 2 Tbl store-bought pesto, plus more for serving
Heat the grill to medium-high. Season the pork with 1/2 teaspoon each salt and pepper.
Brush the peppers, zucchini, and eggplant with the oil. Grill the pork until just cooked through, 5 to 7 minutes per side. Grill the vegetables until just tender, 3 to 4 minutes per side. Cut the grilled vegetables into 1 1/2-inch pieces and place in a large bowl. Add the pesto and toss to coat.
Serve the pork with the vegetables and additional pesto, if desired.