Grilled Chicken and Veggie Skewers

Like I said in my last post, I am all about Our Best Bites. Haven't made a recipe from them that I didn't love. So with that being said here is another of their gems. The dressing in this recipe that is used to baste and marinate is incredible. It may some day replace ranch dressing in my life. Alright, you can't replace ranch dressing, but it may come close. I excluded the mushrooms and cherry tomatoes because I despise them both and they were still AMAZING. Fire up your grill and give these babies a try.

1 lb. chicken breast cut into bite-sized pieces
8 oz. small whole mushrooms, stems removed
1 each yellow and green zucchini, cut into bite-sized pieces
sweet cherry tomatoes
2 -3 bell peppers (in a variety of colors), cut into bite-sized pieces
1 small red onion, cut into bite-sized pieces
1 recipe Zesty Italian Dressing:
1/4 c. white vinegar
1/4 c. lemon juice
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. seasoning salt
1/2 tsp. red pepper flakes
4 cloves garlic
1/4 tsp. black pepper
1 c. canola oil
1/3 c. Parmesan cheese (can be fresh or from a can)
3/4 tsp. Italian seasoning

In a blender, combine vinegar, lemon juice, sugar, mustard, salt, seasoning salt, black pepper, garlic and red pepper flakes. Blend. While blender is running, slowly add oil in a steady stream. Turn off blender and add Italian seasonings and Parmesan cheese. Pulse blender 2 -3 times to combine the herbs and cheese. Remove 1/2 c. of dressing for basting during grilling and set aside. Place cut up chicken in a shallow dish and pour a little less than half of the remaining dressing over the chicken. Place in refrigerator for 2 -3 hours or until ready to use. Place chopped veggies in a 9x13 pan and pour remaining dressing (except for reserved 1/2 c.) over veggies. Toss gently to combine. Set aside. If using bamboo skewers, soak them in water for about 30 minutes to avoid burning while grilling. When chicken is done marinating, skewer veggies and chicken (use about 2 -3 pieces of chicken per skewer with as many veggies as needed). Preheat the grill and cook skewers for about 10 -12 minutes over medium heat, basting with reserved 1/2 c. of dressing, until chicken is cooked through and veggies are tender-crisp, turning at least once.