Chicken ‘N’ Veggie Kabobs

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup Italian salad dressing, divided
• 1/4 cup olive oil
• 1 teaspoon garlic salt
• 1/2 teaspoon dried rosemary, crushed
• 1 medium zucchini, cut into 1/2-inch slices
• 1 yellow summer squash, cut into 1/2-inch slices
• 2 medium onions, quartered
• 1 medium sweet red pepper, cut into 1-inch pieces
• 2 cups cherry tomatoes

1. In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag toss to coat.
2. Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.
3. Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.

chicken breasts, italian salad dressing, olive oil, garlic salt, rosemary, zucchini, yellow summer, onions, sweet red pepper, cherry tomatoes

Taken from www.tasteofhome.com/recipes/chicken-n-veggie-kabobs/ (may not work)