3 tablespoons salad dressing light italian with basil and romano (such as ken's steak house lite)
1.3 cups zucchini refrigerated yellow
Equipment
bowl
grill
Directions
Prepare grill.
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.