Italian Chicken and Vegetable Skewers

2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
1 recipe Italian dressing (see below)
2 small zucchini, sliced into 1/2 inch slices
1 small yellow squash, sliced into 1/2 inche slices
1 red, green or yellow bell peppers, cut into bite-sized pieces
1 small onion, carefully cut into bite-size wedges (try to keep them intact)
cherry or grape tomatoes
8 oz. white mushrooms, washed an stems removed

Marinate chicken chunks in half of the dressing for 2-3 hours.  Gently toss the vegetables in the remaining dressing (or you can brush it on after threading them on skewers - less messy!).  If using bamboo skewers, soak them in water for at least 30 minutes.  Thread chicken and vegetables on skewers and grill until chicken is cooked through and veggies are tender-crisp.  8 servings.
(Recipe adapted from Our Best Bites cookbook)

Our Best Bites Italian Dressing:
1/4 cup white, rice or white wine vinegar
1/4 cup lemon juice
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. seasoning salt
1/2 tsp. red pepper flakes
1/4 tsp. black pepper
4 cloves garlic
1 cup canola oil
1/3 cup grated Parmesan cheese
3/4 tsp. Italian seasoning

Combine vinegar, lemon juice, sugar, mustard, salt, seasoning salt, red pepper flakes, black pepper and garlic in a blender and blend well.  While blender is running, slowly pour canola oil in until oil is well incorporated.  Pour into a serving or storage container and whisk in Parmesan cheese and Italian seasoning.  Refrigerate 4 hours before using for best flavor.  Can be stored up to 2 weeks in refrigerator.