FARMERS MARKET KEBABS
Makes 4 servings cup olive oil cup lemon juice
3 gloves garlic, minced or pressed
1 teaspoon chopped fresh thyme ¼ teaspoon salt
teaspoon pepper 1 pound boneless, skinless chicken breast cut unto chunks
1 medium zucchini, (about 12 ounces) cut into cubes
1 medium yellow squash (about 12 ounces), cut into cubes
4 small button mushrooms
½ sweet onion, (about 6 ounces) such as a Vidalia, cut into chunky pieces 4 small tomatoes, (golf ball size, such as Campari)
Whisk together olive oil, lemon juice, garlic, thyme, salt and pepper. Place half of the marinade in a zipper-lock bag. Add the chicken, close and toss to coat. Refrigerate for about 30 minutes or up to several hours. Place vegetables in a large bowl and toss with remaining marinade.
Thread chicken and vegetables onto 4 skewers. Discard marinade and bag from chicken. Use any remaining marinade from vegetables to brush over kebabs during the grilling process.
Place over grill heated to medium or in broiler set to high, and cook 5 to 10 minutes per side, until chicken is cooked through, no longer pink and slightly charred.
In the alternative, place all ingredients on a large rimmed sheet pan lined with foil that has been sprayed with nonstick spray.
Place in 400-degree oven and roast for 20 to 30 minutes, stirring occasionally, until chicken is cooked and vegetables are tender.
PER SERVING: 273 calories, 28 g protein, 11 g carbohydrates, 2 g fiber, 5 g sugars, 13 g fat (2 saturated) 83 mg cholesterol, 217 mg sodium