Directions

1. In a small bowl, whisk the Dijon mustard with the lemon juice. Drizzle in the 1/4 cup olive oil, whisking, creating an emulsion. Add thyme, scallion and salt and pepper. Set aside.
2. With the grill on medium-high heat, place zucchini, peppers, and tomatoes on pre-soak wooden skewers or in a grill basket.
3. Brush peppers, zucchini and tomatoes with vegetable oil. Grill the vegetables until tender – approximately 3 minutes per side for the peppers and zucchini; 1 minute per side for the tomatoes.
4. While the vegetables are cooking, slice the pork chops in to 1-inch slices.
5. Remove vegetables from grill. Place peppers in a bowl, cover with plastic wrap and let sit for 10 minutes. Remove the skin from the peppers, and chop both peppers and zucchini in to bite-sized pieces. Toss perfectly grilled pork chops with the grilled vegetables, lettuce and vinaigrette. Best when served while vegetables and pork are still warm.