Zesty Pork and Vegetables
Grilled Zesty Pork and Vegetables is made with Italian marinated pork, onion and zucchini for a flavorful dinner.
Grilled Pork Chops are one of our go-to meals for busy weeknights and this pork and vegetables recipe is a new favorite.
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
Step By Step Directions
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.
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.
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.
Remove from the grill to a serving platter and drizzle with remaining dressing.
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.
If you are looking for a something different on the grill this week, give this Zesty Pork and Vegetables recipe a try.
Zesty Pork and Vegetables
Ingredients
- 1 ½ pounds boneless pork cut into 1 – 2 inch chunks
- 1 medium zucchini sliced
- ½ large red onion sliced
Italian Dressing
- ½ 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
- 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.
- 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.
- 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.
- Remove from the grill to a serving platter and drizzle with remaining dressing.
- Serve over rice or pasta.
