Grilled Chicken And Fresh Vegetables - cooking recipe

Ingredients

12 boneless, skinless chicken breast halves
4 (8 oz.) bottles vinaigrette salad dressing
6 sweet red peppers
6 small zucchini
6 small carrots, scraped
6 medium onions
6 small yellow squash

Preparation

In shallow dish combine chicken and 2 bottles of the salad dressing.
Cover and marinate 4 hours in refrigerator.
Cut vegetables into bite size pieces and place in another shallow dish.
Add remaining 2 bottles of salad dressing; chill.
Remove chicken from marinade, reserving marinade.
Grill 5 to 6 minutes on each side, basting with marinade.
Remove vegetables from marinade.
Grill vegetables on wire rack or steamed or sauteed on top of stove.
Yields 12 servings.