Pesto Pork Chop and Summer Vegetable Foil Dinners

INGREDIENTS

1 1/2 cups

Cherry or Grape Tomatoes

Zucchini, sliced in 1/2 inch rounds

Yellow Summer Squash, sliced in 1/2 inch rounds

1 cup

Miniature Potatoes

Yellow Onion, sliced in wedges

2 tbsp

Pesto

2 tsp

Balsamic Vinegar

Salt and Pepper,

Smithfield Roasted Garlic and Herb Pork Chops

Fresh Basil Leaves, for garnish