Wash and dry all produce. Preheat the broiler to high or the oven to 500 degrees. HINT: if you have a grill, heat it up to high! You can cook the skewers and pork chops there. In a small pot, bring 1 cup water and a large pinch of salt to a boil. Soak the skewers in a shallow dish filled with water. Halve, peel, and slice the onion into 1/2-inch wedges. Core, seed, and cut the bell pepper into 1-inch pieces. Halve the zucchini lengthwise and slice into half moons. Mince or grate the garlic. Zest, then halve the lemon.

Cook the quinoa: Place the quinoa and stock concentrate into the boiling water, cover, and reduce to a low simmer for about 15 minutes, until tender. Keep covered until the rest of the meal is ready.

In a small bowl, combine half the lemon zest, half the garlic, and a large drizzle of olive oil. Thread the bell pepper, onion, and zucchini onto the skewers, alternating between each. Place onto a baking sheet. TIP: If you’re short on time, you can broil the veggies un-skewered, too! Drizzle the oil mixture over the veggies and season with salt and pepper. Broil for about 8 minutes, turning halfway through cooking, until lightly caramelized.

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork chops on both sides with salt and pepper. Add them to the pan and cook for 4-5 minutes per side, until golden brown and cooked to desired doneness. Set aside to rest for 5 minutes.

Mince the oregano and mint leaves. In a small bowl, combine the oregano, mint, remaining lemon zest, a large drizzle of olive oil, a pinch of garlic (to taste) and a squeeze of lemon juice (to taste). Season with salt and pepper.

Serve the roasted veggie skewers on a bed of quinoa with the pork chops alongside. Drizzle over top with the oregano-mint pesto and enjoy!