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 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