Grilled Chicken with Savory Summer Vegetables

Grilled Chicken with Savory Summer Vegetables











4 boneless skinless chicken breast halves (about 1lb)
1/4 cup sun-dried tomato Vinaigrette Dressing
1 zucchini, cut into chunks
1 red pepper, cut into chunks
1 cup chopped asparagus
1/2 of a red onion, cut into chunks

Preheat grill to medium-high heat. Brush chicken with dressing, let stand 10 minutes.
Toss vegetables with remainder of dressing and place in grill pan (coat pan with olive oil) or aluminum foil pan with holes poked in bottom.

Grill chicken until cooked through and vegetables until tender (about 20 minutes)

Note: The chicken was cooked with a teriyaki marinade, as I was unsure how the tomato dressing would taste. The dressing coating was excellent on the vegetables so next time I wouldn't hesitate to use it on the chicken.