Step 1 Place mustard, orange zest, orange juice, olive oil and thyme leaves in a large bowl; stir and season with black pepper. Add pork cutlets to bowl; turn to coat. Cover bowl and place in fridge to marinate for 15 minutes to 1 hour.
Step 2 Meanwhile, make mint pesto: Place mint leaves, baby spinach, pine nuts, lemon zest and lemon juice in a small food processor with 1 tablespoon water; blend to combine. Stir olive oil through mint pesto and set aside.
Step 3 Preheat barbecue to high. Grill red and yellow capsicums, turning regularly, for 10 minutes, or until skins blacken. Transfer capsicums to a large bowl, cover with cling film and leave to cool slightly so skins loosen. Peel off skins and discard. Cut capsicums into thick slices and set aside.
Step 4 Decrease barbecue heat to medium–high. Grill marinated pork cutlets, turning once, for 8–10 minutes, or until golden brown and done to your liking.
Step 5 Meanwhile, spray shallots and zucchini, eggplant and sweet potato rounds with olive oil. Grill vegetables for 4–5 minutes per side, or until tender and charred.
Step 6 Place charred vegetables in a large salad bowl with reserved capsicum slices and half of the reserved mint pesto; toss well. Garnish vegies with mint leaves.
Step 7 Serve grilled marinated pork cutlets with charred vegies and remaining mint pesto.