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Lemon Herb Grilled Chicken and Vegetables Marinated chicken breast with a mix of vegetables, including zucchini, mushrooms, peppers and tomatoes. Aired on "Let's Dish" - July 22, 2009. by Bonnie Ralston Ingredients:
chicken breasts
zucchini, mushrooms, peppers and tomatoes
marinade

Marinade ingredients:
¾ cup canola oil
¾ cup lemon juice
2 tsp. seasoned salt
2 tsp. paprika
2 tsp. basil
2 tsp. thyme
½ tsp. garlic powder

Mix the ingredients together to make the marinade. Marinate chicken in the refrigerator for several hours or overnight.
You'll probably need to make two batches of marinade, depending on how much chicken you're grilling. You'll use one batch for marinating and the other for basting while cooking. Do not re-use the marinade that you've marinated the raw chicken in.

Cut the vegetables into 1 inch chunks and put on skewers.

Grill chicken and vegetables basting often with marinade. A brush works really well for basting the vegetable skewers. The chicken takes longer to cook than the vegetables do, so when the chicken is a little more than halfway done, put the vegetables on the grill.