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Zesty Pork and Vegetables

Grilled Zesty Pork and Vegetables is made with Italian marinated pork, onion and zucchini for a flavorful dinner.

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Grilled Pork Chops are one of our go-to meals for busy weeknights and this pork and vegetables recipe is a new favorite.

Plate of Italian pork and vegetables over rice.

Ingredients Needed

  • Boneless Pork
  • Zucchini
  • Red Onion

Italian Dressing

  • Olive Oil
  • Red Wine Vinegar
  • Lemon Juice
  • Honey
  • Dijon Mustard
  • Granulated Garlic
  • Dried Basil
  • Dried Oregano
  • Dried Thyme
  • Kosher Salt
  • Fresh Ground Pepper
Closeup of platter with pork and vegetables.

Step By Step Directions

Collage of pork chunks, sliced zucchini and red onion, Italian Dressing. Mixed.

Cut pork into 1-2 inch chunks. Slice zucchini and red onions into thin slices.

Mix up the Italian Dressing in a mason jar with a lid. Shake until well combined.

Place pork and vegetables in a zip top bag.

Pour half of the dressing over the pork and vegetables, reserve the remaining dressing for serving. Press the excess air out of the bag and seal. Turn the bag over and over until well coated. Refrigerate for 1- 4 hours.

Grilling pork and vegetables.

Prepare a grill fire with hickory or pecan, using a small grate or grill pan.

Pour the pork and vegetable mixture onto the grill, spread evenly and close the grill.

Grilling pork with vegetables and Italian dressing.

Cook for 5 minutes, stir with a spatula.

Continue cooking for another 5- 8 minutes or until pork reaches 145° using a digital meat thermometer.

Pouring Italian dressing over pork and vegetables on a platter.

Remove from the grill to a serving platter and drizzle with remaining dressing.

Platter of pork and vegetables and plated.

Serve over rice or pasta.

Recipe Notes

  • Italian Dressing ~ Use store bought Italian Dressing if desired.
  • Vegetables ~ Use any sliced vegetables that you prefer. Bell peppers, mushrooms and broccoli are great options.
  • Storage ~ Store leftovers in an airtight container in the refrigerator up to 3 days.
  • Reheat ~ Place pork and vegetables in a skillet and cook over medium heat, stirring occasionally until heated through.
Grilled pork and zucchini with zesty Italian dressing on a platter.

If you are looking for a something different on the grill this week, give this Zesty Pork and Vegetables recipe a try.

Pork and vegetables over rice.
Yield: 4 Servings

Zesty Pork and Vegetables

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 25 minutes

Grilled Zesty Pork and Vegetables is made with Italian marinated pork, onion and zucchini for a flavorful dinner.

Ingredients

  • 1 1/2 pounds boneless pork, cut into 1 - 2 inch chunks
  • 1 medium zucchini, sliced
  • 1/2 large red onion, sliced

Italian Dressing

  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • fresh lemon juice 1/2 lemon
  • 1 tablespoon dijon mustard
  • 3 tablespoons honey
  • 1 teaspoon thyme, basil, oregano
  • 1 tablespoon garlic
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper

Instructions

  1. Mix up the Italian Dressing in a mason jar with a lid. Shake until well combined.
  2. Place pork and vegetables in a zip top bag.
  3. Pour half of the dressing over the pork and vegetables, reserve the remaining dressing for serving. Press the excess air out of the bag and seal. Turn the bag over and over until well coated. Refrigerate for 1- 4 hours.
  4. Prepare a grill fire with hickory or pecan, using a small grate or grill pan.
  5. Pour the pork and vegetable mixture onto the grill, spread evenly and close the grill.
  6. Cook for 5 minutes, stir with a spatula.
  7. Continue cooking for another 5- 8 minutes or until pork reaches 145° using a digital meat thermometer.
  8. Remove from the grill to a serving platter and drizzle with remaining dressing.
  9. Serve over rice or pasta.

Notes

  • Italian Dressing ~ Use store bought Italian Dressing if desired.
  • Vegetables ~ Use any sliced vegetables that you prefer. Bell peppers, mushrooms and broccoli are great options.
  • Storage ~ Store leftovers in an airtight container in the refrigerator up to 3 days.
  • Reheat ~ Place pork and vegetables in a skillet and cook over medium heat, stirring occasionally until heated through.
  • Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 731Total Fat: 51gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 150mgSodium: 468mgCarbohydrates: 22gFiber: 2gSugar: 16gProtein: 46g

    Nutritional information is estimated and may not be accurate.

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