Grilled Pork Chops and Vegetables

I found the beginning of this recipe in Women's Day Magazine, and you can find the original here.  I didn't want leftovers, so this is a dish for two, with other minor changes.  I am grateful that Women's day published tihs recipe the week I received my first CSA eggplant.  I used half of the eggplant in the vegetable mix and used the other half to make an eggplant dip.  I used a roasted tomato olive oil for additional flavor in the vegetables.

  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

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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.