Grilled Chicken and Vegetables
“Every Sunday, I grill up vegetables and chicken. I put them in plastic containers or baggies so they are ready to pull out during the week to make every meal substantial and delicious. I use them in omelets for breakfast, salads for lunch and for a quick and easy dinner.”
–Wendy Trunz
Ingredients
- Onions
- Peppers
- Asparagus
- Zucchini
- Squash
- Portobello mushrooms
- Boneless, skinless chicken thighs and breasts
- 1/4 cup balsamic vinegar
- 3 tablespoons water
- 1/2 cup canola oil
- 1 packet Italian salad dressing mix
Preparation
Heat grill. Cut vegetables into whatever shapes you prefer and place them in a gallon size ziplock bag. Put the chicken parts into another ziplock bag. (Use more than one bag if necessary.)
Mix together the vinegar, water, oil and salad dressing mix. Pour equal amounts of the marinade into each ziplock bag of vegetables and chicken, seal bags and shake lightly to coat food. Grill vegetables and chicken to desired doneness.