YIELD: 12 SERVINGS For the marinade:¾ cup olive oil¾ cup lemon juice, fresh12 garlic cloves, fresh, smashed12 sprigs Italian flat-leaf parsley, fresh, crushed12 rosemary sprigs, fresh, crushed1 Tbsp. kosher salt1 Tbsp. black pepper, coarse ground For the kebobs:24 chicken breast filets (4 oz. each)1½ lbs. zucchini chunks, fresh, 1"1½ lbs. orange bell pepper chunks, fresh, 1"1½ lbs. red onion wedges, fresh, 1"24 whole Roma tomatoes, small, whole, fresh2 Tbsps. olive oil1 Tbsp. prepared ...

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