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.
Preheat grill to high.
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.
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.
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.
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.)
1 1/2 starch, 1 vegetable, 3 lean meat, 3 fat