Chicken tenderloins and fresh vegetables marinated in Italian dressing overnight allow the sweet and tangy flavor to immerse itself in the ingredients. Tossing ‘em on the grill bring those flavors to the surface.
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In separate containers, pour 1 cup of dressing over tenderloins and 1 cup over cleaned and prepped vegetables; refrigerate overnight.
Preheat an outdoor grill over low heat. Remove tenderloins and vegetables from marinade and place on grill. Cover and grill for 20-25 minutes or until internal temperature of chicken reaches 165°F. Turn chicken and vegetables as cooking to avoid charring.
Serve chicken and vegetables with cheeses and toasted bread.