Overstuffed Grilled Vegetable-Feta Sandwiches

Ingredients

• 1 1/3 cups refrigerated presliced yellow squash and zucchini mix
• 4 (1/4-inch-thick) slices red onion
• Cooking spray
• 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

Preparation

1. 1. Prepare grill.
2. 2. 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.
3. 3. Place tomato in a medium bowl; add dressing and basil, tossing gently to coat. Add cooked vegetables to tomato mixture; toss well.
4. 4. 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.