Grilled Pork and Vegetable Chopped Salad

Directions

1. In a small bowl, whisk the Dijon mustard with the lemon juice. Drizzle in the olive oil, whisking, creating an emulsion. Add thyme, scallion and salt and pepper. Set aside.
2. With the grill on medium-high heat, 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.
3. While the vegetables are cooking, slice the pork chops in to 1-inch slices.
4. 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.