Make sure your grill is nice and hot to create grill marks on the vegetables and bread.
1 1/3 cups refrigerated presliced yellow squash and zucchini mix
4 (1/4-inch-thick) slices red onion
3/4 cup grape tomatoes, halved
3 tablespoons light Northern Italian salad dressing with basil and Romano (such as Ken's Steak House Lite)
1 tablespoon chopped fresh basil
1 (8-ounce) loaf French bread, halved lengthwise
3/4 cup (3 ounces) crumbled feta cheese
How to Make It
Coat squash mix and onion evenly with cooking spray. Place vegetables on grill rack; grill 4 minutes on each side or until crisp-tender and beginning to brown.
Place tomato in a medium bowl; add dressing and basil, tossing gently to coat. Add cooked vegetables to tomato mixture; toss well.
Coat cut sides of bread with cooking spray. Grill bread 1 minute on each side or until lightly toasted. Spoon vegetable mixture over bottom half of bread; sprinkle evenly with cheese. Top with remaining bread half. Press down lightly; cut crosswise into 4 equal pieces.