Ingredients: 3 boneless, skinless chicken breasts, cut into 1½-2-inch pieces 12 fingerling potatoes ¼ large red bell pepper, seeded and cut into 4 pieces ¼ large orange bell pepper, seeded and cut into 4 pieces 4 slices (¾-inch) yellow squash or zucchini 3 cloves garlic, pressed or minced 1 tsp. grated gingerroot, optional ½ tsp. salt ½ tsp. coarse ground pepper 2 Tbsp. extra virgin olive oil 1 Tbsp. soy sauce 4 baby portobello (cremini) mushroom caps, optional Olive oil

Preparation: Prep Time: 20 minutes Cook Time: 8 minutes Total Time: 28 minutes

Heat grill to medium direct heat. Meanwhile, in 1-quart microwave-safe casserole, combine potatoes and 2 Tbsp. water. Cover and microwave at High power for 1 minute; drain well. Combine chicken, potatoes, pepper chunks, squash, garlic, gingerroot, salt and pepper in large bowl; toss to coat evenly. Drizzle with olive oil and soy sauce; toss to coat. (If desired, refrigerate up to 4 hours, turning occasionally.) Add mushrooms; toss gently to coat with oil mixture.

Thread ingredients on 4 (16-inch) metal or wooden* skewers. Place skewers on grill; grill covered 8 to 10 minutes or until chicken is thoroughly cooked, turning once. Brush with additional olive oil, if desired.

Makes 4 servings.

*Note: If using wooden skewers, soak in water ½ hour before threading with chicken and vegetables.