1/4 cup reduced-fat Italian dressing
8 (1/2-inch-thick) slices eggplant (about 1 pound)
2 (1/2-inch-thick) slices Vidalia or other sweet onion
1 medium yellow squash, thinly sliced
1 medium red bell pepper, cut into 4 wedges
1 cup chopped tomato or quartered cherry tomatoes
1/3 cup chopped pepperoncini peppers
1/4 cup sliced pimiento-stuffed olives
2 tablespoons pepperoncini juice
1/2 teaspoon dried thyme
1/2 teaspoon cracked black pepper
1 (16-ounce) loaf French bread, cut in half horizontally
2 ounces thinly sliced provolone cheese
To prepare grilled vegetables, combine first 5 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning bag occasionally.
Remove vegetables from plastic bag; place vegetables on grill rack coated with cooking spray. Grill 5 minutes on each side or until vegetables are tender.
To prepare olive salad, combine the tomato and next 5 ingredients (tomato through black pepper).
Hollow out bottom half of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Arrange cheese in bottom half of the bread. Top with grilled vegetables, olive salad, and top half of bread. Wrap loaf with plastic wrap; refrigerate up to 24 hours. Cut into 4 pieces just before serving.
Adapted from Cooking Light.