1 ½ lb zucchini cut into chunks
1 lb crookneck squashes cut into chunks
1 green and 1 red bell pepper sliced into squares remove seeds
1/3 cup Neita’s Charleston Vinaigrette & Marinade
2 tablespoons chopped fresh thyme or ½ dried thyme
½ teaspoon salt
¼ teaspoon fresh ground pepper
10-12 large fresh mushrooms thickly sliced
1 ½ lb chicken tenders cubed

Drop zucchini, squash and peppers into large pot of boiling salted water for two minutes. Remove and drain well, pat dry and set aside.
In a large bowl whisk together the remaining ingredients except for mushrooms and marinate for two hours.
Toss in the blanched zucchini, squash, peppers, and mushrooms and let stand for 30 minutes. Remove the vegetables for marinade, reserving the marinade. Tread zucchini, squash, peppers, mushroom and chicken alternately onto skewers.
Prepare and heat grill. Arrange skewers on grill, turning occasionally and brushing with the reserved marinade, until lightly browned, 8-10 minutes.