Yield: 4 servings.

1 pound boneless skinless chicken breasts
4 small zucchini
4 small yellow squash
2 medium sweet red peppers
4 ounces small fresh mushrooms

1/4 cup prepared mustard
3 tablespoons honey
2 tablespoons water
1 tablespoon light soy sauce
1 tablespoon cornstarch
1-1/2 teaspoons cider vinegar

Cut chicken, squash and peppers into 1-in. pieces; thread alternately with mushrooms onto skewers. In a saucepan, whisk glaze ingredients together; bring to a boil. Boil for 1 minute or until thickened. Grill the kabobs over hot coals for 10 minutes, turning often. Brush with glaze; grill 5 minutes more or until the chicken is no longer pink and vegetables are tender.