1GRILL DIRECTIONS: In large resealable food storage plastic bag, combine lemon juice, 1 tablespoon of the oil, garlic, salt, basil and pepper; mix well. Add chicken. Seal bag; turn several times to coat. Refrigerate 2 to 8 hours to marinate, turning once or twice.
2Heat grill. When ready to grill, remove chicken from marinade; reserve marinade. Place chicken and vegetables on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush vegetables with 1 tablespoon of the remaining oil. Cook 12 to 15 minutes. Cook chicken until fork-tender and juices run clear, turning once and brushing occasionally with reserved marinade; cook vegetables until crisp-tender, brushing with remaining 1 tablespoon oil. Discard any remaining marinade.
3Reserve 2 chicken breasts and half of the vegetables for Chicken and Veggie Melts.