1/2 c. Dijon mustard
1/4 c. fresh lemon juice
1 c. olive oil
4 garlic cloves, minced
1 tbsp. plus 1 tsp. dried rosemary
Ground pepper
12 chicken thighs
6 sm. zucchini, halved lengthwise

Measure mustard into medium bowl. Gradually whisk in lemon juice, then oil. Add garlic, rosemary and generous amount of pepper. Pour into large non- aluminum pan. Add chicken and zucchini and turn to coat. Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning chicken and zucchini occasionally.

Prepare grill (medium heat). Drain chicken and zucchini, discarding marinade. Season with salt. Grill chicken 10 minutes. Add zucchini and grill until chicken is cooked through and zucchini is tender, turning both occasionally, about 20 minutes more. Serve immediately.