Grilled Garlic and Herb Chicken and Veggies

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:

1. 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.
2. Marinate the veggies with the remaining marinade.
3. Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.