INGREDIENTS:
- 1 1/2 lbs boneless, skinless thin sliced chicken cutlets
- 3 ounce package Delallo garlic and herb veggie marinade
- kosher salt
- 1 lb asparagus (1 bunch), tough ends removed
- 1 medium 8 ounce zucchini, sliced 1/4-inch thick
- 1 medium yellow squash, sliced 1/4-inch thick
- 1 red bell pepper, seeded and sliced into strips
- olive oil cooking spray
DIRECTIONS:
- Shake marinade well. Season chicken with 1/2 teaspoon salt and 2 tablespoons of the veggie herb marinade at least 1 hour, or as long as overnight.
- Marinate the veggies with the remaining marinade.
- Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.