3 corn cobs, husks and silk removed, quartered crossways
2 zucchini, thickly sliced crossways
1 yellow capsicum, seeded, chopped
2 small red onions, cut into wedges
1/4 cup (60ml) garlic-infused olive oil
1 tbs smoked paprika
1 tbs ground cumin
4 Coles Australian Pork Loin Chops
250g vine-ripened cherry tomatoes
1 avocado, stoned, peeled, sliced
1/3 cup coriander sprigs
Lime wedges, to serve
- Preheat oven to 200°C. Arrange corn, zucchini, capsicum and onion in a roasting pan. Drizzle with 2 tbs oil. Season. Bake for 10 mins.
- Meanwhile, combine paprika and cumin in a bowl. Rub paprika mixture all over the pork. Heat the remaining 2 tbs oil in a large frying pan over medium-high heat. Cook pork for 1 min each side or until browned.
- Add pork and tomatoes to the roasting pan. Season. Bake for 10 mins or until pork is cooked through and vegetables are tender.
- Serve pork and vegetables with avocado, coriander and lime wedges.