Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the red capsicum into thick strips, the red onion into wedges and the zucchini into 5 mm thick ribbons. Finely chop the rosemary.

Toss the red capsicum, red onion and zucchini in half of the olive oil. Place the vegetables on a lined oven tray and season with salt and pepper. Cook in the oven for 25 minutes or until the vegetables are tender and slightly charred.

Meanwhile, toss the pork loin steaks in the remaining olive oil and the rosemary and season with salt and pepper. Heat a chargrill pan or BBQ over a medium-high heat. Add the pork and cook for 2-3 minutes on each side or until cooked through. Transfer to a plate and cover with foil. Rest for 5 minutes.

While the pork is resting, place the balsamic vinegar in a small saucepan and bring to the boil over a high heat. Reduce the heat to medium and add the brown sugar. Cook, stirring, until the sugar has dissolved. Boil rapidly for 4-5 minutes or until the mixture forms a thick syrup. Remove from the heat to cool slightly. It will continue to thicken off the heat. WARNING: When vinegar is being reduced it lets off a very strong vapour. Don’t put your head directly over the saucepan or it may sting your eyes.

To serve, divide the ratatouille between plates and drizzle with the reduced balsamic. Serve with the pork steaks.