Prep: 1. Mince garlic. Juice lime. 2. Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 30 minutes, or up to 12 hours. 3. Cut woody ends off of asparagus, slice zucchini and red pepper into 1/4 inch slices,. Make: 1. Mix 1 1/2 tablespoons olive oil, balsamic vinegar, honey and 1/4 teaspoon salt in a small bowl. 2. Heat a grill over medium-high; once hot, oil grates. 3. Cook chicken about 4 to 5 minutes on each side or until cooked through. Transfer to a platter and let rest, covered with foil. 4. Brush veggies with remaining olive oil, season with salt and pepper and place carefully on the grill so that they don't fall through the grates (perpendicular to the grill grates is best, or use a grill basket). 5. Grill veggies, turning occasionally until the edges are browned, about 6 to 8 minutes total. Place on platter with chicken and drizzle with the honey/balsamic dressing.
This is of course great with any summer vegetables! If your grill is big enough you can cook the veggies and chicken at the same time. Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/