Mexican-style pork and veggie tray bake
This speedy pork and veggie bake is a great recipe for those busy weekdays.

Serves
4
Prep
5m
Cooking
20m
Ingredients
- 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
Method
STEP 1
Preheat oven to 200°C. Arrange the corn, zucchini, capsicum and onion in a roasting pan. Drizzle with 2 tbs oil. Season. Bake for 10 mins.
STEP 2
Meanwhile, combine paprika and cumin in a bowl. Rub paprika mixture all over the pork. Heat the remaining oil in a large frying pan over medium-high heat. Cook pork for 1 min each side or until browned.
STEP 3
Add the pork and tomatoes to the roasting pan. Season. Bake for 10 mins or until pork is cooked through and vegetables are tender.
STEP 4
Serve pork and vegetables with avocado, coriander and lime wedges.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.