Chicken Sandwiches for the Grill

Make the most of your grill by roasting summer vegetables alongside the chicken. And do it all in less than 40 minutes. (Serves 4)

Grilled Chicken and Tapenade Sandwiches
Servings

Grilled vegetable skewers: Cut 2 zucchini, 1 red bell pepper, and 1 red onion into 1 1/2-inch pieces. Thread vegetables alternately onto each of 4 skewers, brush with olive oil, and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Grill 15 minutes or until crisp-tender and lightly charred. Brush evenly with 1 tablespoon balsamic vinegar just before serving.

Cubed cantaloupe drizzled with Port

Cooking Light, September 2007