Overstuffed Grilled Vegetable-Feta Sandwiches

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Oxmoor House


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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

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