Grilled Chicken and Vegetables


5 6 oz Boneless/Skinless Chicken Breasts
8 oz Italian Dressing
1 Eggplant
3 Zucchini Squash
3 Summer Squash (yellow)
1 Red Onion
10 Stalks Asparagus
Pinch of Seasoned Salt and Pepper
1 oz Vegetable Oil for seasoning grill


1. Wash hands
2. Assemble equipment: bowl, measuring utensils, and ingredients
3. Combine 4 oz Italian dressing with chicken breasts and marinate for 1 hour
4. Slice eggplant, squash lengthwise to form planks, slice onion into rings but DO NOT separate, trim lower part of asparagus but leave as stalks, place all vegetables into a bowl and pour remaining Italian dressing over the top and toss, marinate for 30 minutes or less.
5. Season grill, grill chicken for about 6-8 minutes and finish in oven if needed. Scrap and re-season grill, grill vegetables for approx. 2-3 minutes or until desired doneness. Slice chicken into thin strips and serve with vegetables (if desired).
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