1/4 c. sun-dried tomatoes in oil, drained & minced
2 lg. cloves garlic, crushed
2 tbsp. finely chopped fresh basil leaves
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. olive oil
1/2 c. lemon juice

SALAD:

6 chicken breast halves, boned & skinned (2 lb.)
1 med. eggplant, cut into 1 1/2" pieces
1 med. zucchini, cut crosswise into 1/2" thick slices
1/2 orange pepper, cut into 1 1/2" pieces
1/2 red pepper, cut into 1 1/2" pieces
1/2 yellow pepper, cut into 1 1/2" pieces
1 med. head green leaf lettuce, washed
1 pkg. (9 oz.) sm. mozzarella balls, drained

1. Make Dressing: In medium bowl, whisk dressing ingredients until blended.

2. In shallow glass baking dish, coat chicken with 1/2 cup dressing. Cover; marinate in refrigerator 1 hour, turning chicken occasionally. In medium bowl, toss eggplant, zucchini and peppers with 2/3 cup dressing until coated. Drain, reserving dressing; arrange vegetables on skewers.

3. Prepare outdoor grill for barbecue. Drain chicken. Over low coals, cook chicken and vegetables with grilled covered, 10 minutes, turning chicken once and skewers occasionally, brushing with dressing.

4. Arrange lettuce on serving plate. In small bowl, toss mozzarella with some of remaining dressing. Slice chicken crosswise; arrange mozzarella, chicken and skewers on prepared plate.