*Father's Day Collection-Makes 4 servings. No need to fiddle with skewers or wire baskets with this recipe. Just cut large pieces of veggies and throw them right on the grill along with chicken breasts. Chop the veggies into bite-size chunks after grilling and toss with a summery balsalmic vinaigrette. VINAIGRETTE 2 TB lime juice 1 TB balsamic vinegar 1 TB extra-virgin olive oil 1 medium garlic clove, minced 1/2 teaspoon salt CHICKEN AND VEGTABLES 1 medium red bell pepper, quartered lengthwise 2 slices red onion (1/2 inch thick) 1 medium yellow summer squash, halved lengthwise 4 boneless skinless chicken breast halves 1 teaspoon smoked paprika 1/4 teaspoon salt 1 cup grape tomatoes, halved *Heat grill. Whisk vinaigrette ingredients in medium bowl. Lightly coat bell pepper, onion and summer squash with cooking spray. Sprinkle chicken with smoked paprika and 1/4 teaspoon salt. * Oil grill grates. Grill bell pepper, onion and summer squash, covered, over medium heat or coals 8-12 minutes or until crisp-tender,turning occasionally. Grill chicken, covered 8-10 minutes or until no longer pink in center, turning once. * Coarsely chop grilled vegetables, combine with vinaigrette. Stir in grape tomatoes, let stand 10 minutes. Serve chicken over vegetables. (Source: Cooking Club Magazine and Photo also)
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