4 lg. boneless skinless chicken breast halves
1 lg. squash
1 med. red bell pepper
4 oz. med. mushrooms
1 lg. zucchini

HONEY MUSTARD GLAZE:

3/4 c. honey
1/2 c. spicy mustard
2 tbsp. soy sauce
1 tbsp. cider vinegar
2 tbsp. cornstarch

Oven 450 degrees or grill. Thread chicken and vegetables on 4 (12 inch) skewers.

Mix glaze until boil; add cornstarch with 1/4 cup water. Add until thickened. Grill 8-10 minutes brush with glaze; continue grill 5 minutes and cooked through or bake 15-20 minutes. Brush with glaze. Bake 5 minutes more.