Adapted from Bon Appetit via Epicurious. I had made some TSATZIKI so we used that as an additional sauce which was great. Feel free to sub whatever summer vegetables look good to you. Both the chicken and the vegetables were great leftover in salad and pasta!
Note: Chop all the vegetables so they are roughly the size of the cherry tomatoes
4 skinless boneless chicken breast halves
2 tablespoons lemon juice
salt and pepper
big bunch of thyme (I used lemon thyme), leaves chopped
2 smallish zucchini
2 small yellow squash
2 small Japanese eggplant
1 red bell pepper
1 pint cherry tomatoes
1 pint crimini mushrooms
1 red onion, peeled, cut into wedges
Red or white wine vinegar
Marinade chicken breasts in olive oil to coat, lemon juice, half of the thyme and salt and pepper to taste for about 20 minutes. Prepare barbecue (medium-high heat). Grill chicken, covered, until cooked through and reserve.
Place the vegetables in a large bowl. Drizzle oil over them, sprinkle generously with salt and pepper; add the rest of the thyme and toss to coat. Grill vegetables, using a basket, in batches, until tender and slightly charred.
After removing vegetables to a serving platter, sprinkle with vinegar and add more salt and pepper to taste. Serve with sliced chicken.