In 1-cup glass measure, combine oil, honey, bouillon cubes and rosemary. Cook in microwave oven at High for 1 minute or until marinade is hot. Stir well; let stand 15 minutes. In resealable plastic food storage bag, pour half of marinade over chicken. Seal bag. Marinate for 30 minutes at room temperature; if marinating longer, refrigerate, turning bag occasionally. In medium bowl, toss vegetables with remaining marinade. Grill vegetables until charred and slightly softened.** Cut vegetables into large pieces. Place vegetables on serving platter; top with basil. Cover with aluminum foil. Remove chicken from marinade; grill until fully cooked. Place chicken on vegetables. Garnish with rosemary sprigs if desired. * Could also use other summer vegetables such as red, yellow or green bell peppers, zucchini or eggplant. ** Could also prepare