Grilled Chicken and Veggie Kabobs

I love grilled veggies! These were tender and paired perfectly with the grilled chicken.

This chicken was sooo good and easy to make! The char-grilled taste from the grill and the sweet sauce really hit it home for me. Step 1: Marinade chicken - my girl, Crystal, used a roasted red pepper and onion store bought marinade (A1, I think?) and then it was basted in Sweet Baby Rays. I need to stock up on Sweet Baby Rays.

Here's the veggie kabobs:

1 small squash, cut into 3/4 inch thick slices
2 small red bell peppers, seeded and cut into wide strips
2 small green bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, peeled and minced
Balsamic vinegar
3 tbsp chopped cilantro


Directions
Place squash, red and green bell peppers, zucchinis and fresh mushrooms in a medium bowl.
In a medium bowl, whisk together olive oil, lemon juice, cilantro, balsamic, and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat.
Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.