Spritzed ‘n Grilled Chicken & Vegetables

1 1/2 pound boneless, skinless chicken breast halves
1 medium eggplant, cut into 1/4-inch slices
2 medium red, green and/or yellow bell peppers, quartered
2 medium yellow squash, cut into 1/2-inch diagonal slices
Your favorite Italian vinaigrette dressing

Fresh basil leaves for garnish (optional)

1. Generously spritz chicken and vegetables with Italian vinaigrette dressing.
2. Grill or broil chicken and vegetables, turning once, until chicken is thoroughly cooked and vegetables are just tender, about 15 minutes.
3. To serve, slice chicken. On serving platter, arrange chicken and vegetables, then spritz with additional dressing. Sprinkle, if desired, with chopped fresh basil leaves.

Makes 6 servings.