Instructions: Cut zucchini and yellow squash into 1/4-inch-thick slices; cut bell peppers into 2-inch pieces, and cut onions into small wedges.

Combine Italian dressing and next 3 ingredients; reserve 1/2 cup mixture to use later in the week. Chill.

Place chicken in a shallow dish or zip-top plastic bag; add 1 3/4 cups dressing mixture, turning to coat. Cover or seal; chill 4 to 8 hours.

Place vegetables in a bowl; add remaining 1/2 cup dressing mixture, tossing to coat. Cover and chill 2 hours.

Drain vegetables, reserving marinade in bowl. Arrange vegetables in a grill basket. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 15 minutes or until tender. Return half of vegetables to bowl, and toss with reserved marinade; keep warm. Cover and chill remaining vegetables.

Drain chicken; discard marinade. Grill chicken, covered with grill lid, over medium-high heat (350 to 400 degrees) 10 minutes on each side or until done. Serve 4 pieces with warm vegetables. Cover and chill remaining chicken.

This recipe yields 4 servings.

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