Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min.

While potatoes roast, core, then cut peppers into 1-inch pieces. Add squash, peppers, tomatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to one side of another baking sheet. Season with pepper, then toss to combine.

Pat pork dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. When pork is golden, transfer to the other side of the baking sheet with veggies. (NOTE: For 4 ppl, use separate baking sheets for veggies and pork.)

Roast pork and veggies in the middle of the oven until veggies are tender-crisp and pork is cooked through, 14-16 min.** (NOTE: For 4 ppl, roast in the top and the bottom of the oven, rotating sheets halfway through.)

When pork is cooked through, transfer to a plate to rest, 3-5 min. When potatoes are done, top with pesto, then toss to coat. Thinly slice pork. Divide pork, pesto potatoes and veggies between plates. Drizzle balsamic glaze over pork and veggies.