Summery and full of fresh herb flavors, this dish is as colorful as it is tasty. If you have fresh summer squash or eggplant, grill it as well and toss it into the salad. Serve with a green salad and cold lemonade.

Makes 2 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 small clove garlic, minced
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh marjoram or oregano
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
2 boneless pork loin chops (8 ounces), trimmed of fat
3 tablespoons red-wine vinegar
6 small red potatoes, halved
1 small red bell pepper, cut into 2-inch chunks
1 small red onion, cut into 11/2-inch chunks
1/4 cup crumbled feta cheese
6 green olives, pitted and chopped

1. Preheat grill to high.
2. Combine garlic, oil, marjoram (or oregano), salt and pepper in a medium bowl. Rub 1 teaspoon of the mixture into both sides of pork. Transfer 1 tablespoon of the mixture to a large bowl and whisk in vinegar until combined. Add potatoes, bell pepper and onion to the medium bowl; toss to coat.
3. Oil the grill rack (see Tip). Reduce heat to medium and grill the potatoes, turning often, until tender, 15 to 20 minutes. Thread the onion and pepper chunks onto two 10-inch skewers. Grill, turning often, until charred in spots and tender, 10 to 15 minutes. Grill the pork, turning once, 6 to 8 minutes total.
4. Add the grilled vegetables to the bowl with the reserved dressing along with feta and olives; toss to coat. Serve the pork with the salad.

NUTRITION INFORMATION: Per serving: 480 calories; 26 g fat (7 g sat, 16 g mono); 77 mg cholesterol; 31 g carbohydrate; 30 g protein; 4 g fiber; 583 mg sodium; 1,127 mg potassium.

Nutrition bonus: Vitamin C (170% daily value), Selenium (59% dv), Vitamin A (25% dv), Zinc (20% dv).

2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 3 fat

TIP: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

This is very easy to prepare and the taste is excellent. The pork chops were tender and full of flavor. I made it exactly like the recipe and I will definately make this again -- I might add mushrooms next time. Leftovers were great for lunch the next day.

Caroline, Atlanta, GA