3-4 Chicken breasts - thawed
1-1 /2 cup zesty Italian dressing
1/2 tsp pepper
1 med orange bell pepper cut into 8 pieces
1 med yellow bell pepper cut into 8 pieces
1 med sweet onion cut into 16 thin wedges
4 med plum tomatoes quartered
1/4 cup fresh basil or parsley
Place chicken and 3/4 cup dressing into a ziplock bag. Let marinate for a few hours. Do the same with the veggies - in a separate bag.
Heat coals or gas grill for direct heat. Place chicken on the grill, skin side up, 4-6 inches from med heat, sprinkle with pepper - reserve the dressing to brush onto the chicken as it cooks. Place veggies in a grill basket - reserve any dressing from the veggies. Do Not grill the veggies yet. Cover and grill about 40-50 min (use your judgement based on what you know about your grill). Turn occasionally and brush with reserved dressing.
Add the grill basket to the grill during the last 15 minutes of grilling. Veggies are done when crisp/tender. Chicken is done when the juice of the chicken is no longer pink.