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, cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Core, then cut peppers into 1-inch pieces. Add zucchini, peppers, tomatoes, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to one side of a baking sheet. Season with salt and pepper, then toss to combine.

Pat pork dry with paper towels. Season with salt and pepper, then sprinkle with remaining Italian Seasoning. 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 the 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 potatoes are done, top with pesto, then toss to coat. Thinly slice pork. Divide pork, potatoes and veggies between plates. Drizzle balsamic glaze over pork and veggies.