|1||pkg. (about 1 1/4 pounds) PERDUE® Boneless, Skinless Chicken Breasts, Individually Wrapped (2 lbs.)|
|2||tablespoons extra virgin olive oil|
|3/4||teaspoon dried oregano|
|1/4||teaspoon ground black pepper|
|2||medium zucchini, cut in 1/2 inch rounds|
|1||small red onion, cut in 1 inch wedges|
|1||pint large cherry tomatoes|
|1/4||cup thinly sliced fresh basil|
|10||long wooden or metal skewers|
|Red wine vinegar and olive oil for seasoning (optional)|
Preheat grill to high. Combine olive oil, oregano, salt and pepper; coat chicken with 2 teaspoons of the oil.
Place zucchini, eggplant, onion and cherry tomatoes in a large bowl. Drizzle with remaining olive oil mixture. Stir gently to coat. Thread vegetables onto skewers.
Place skewers and chicken on grill and close lid. Grill chicken 4-5 minutes per side, until internal temperature of breast is 170°F. Grill vegetables to preference, turning 2 to 4 times to cook evenly.
Sprinkle chicken with basil and serve with vegetable skewers. If desired, use red wine vinegar and additional olive oil for drizzling over vegetables.