4 lg. boneless, skinless chicken breast halves
1 lg. yellow squash
1 lg. zucchini
2 med. red bell peppers
4 oz. med. mushrooms

3/4 c. honey
1/2 c. prepared spicy mustard
2 tbsp. soy sauce
1 tbsp. cider vinegar
2 tbsp. corn starch

Heat colas with grill 6 inches from heat. Cut chicken and vegetables in bite- size pieces. Thread on 4 skewers.

Prepare glaze. In 2 quart saucepan over grill bring honey, mustard, soy sauce and vinegar to a boil. In cup blend corn starch with 1/4 cup water until smooth. Gradually add to honey mixture. Bring to boil - for 1 minute - until slightly thickened.

Grill kabobs over coals 8 to 10 minutes turning often. Brush with glaze, continue cooking 5 minutes until glazed and cooked through.