* Preheat grill. Cut 1 medium zucchini and 1 medium yellow squash lengthwise into 1/4-inch-thick slices, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Place on grill rack coated with cooking spray, and grill for 3 minutes on each side or until tender. Spread 1 1/2 tablespoons Green Olive and Artichoke Tapenade over 4 (1 1/2-ounce) slices toasted peasant bread. Top evenly with zucchini and squash; sprinkle each sandwich with 3 tablespoons shredded fontina cheese. Top each sandwich with 1 (1 1/2-ounce) slice toasted peasant bread.