Grilled Panzanella Salad

Here's another great recipe for using up those garden zucchinis and squashes. I love a dish that can come out of the garden. This is a remake of the traditional Panzanella.  This is so delicious and filling.  It's also a great diet salad.  I made this for a second time last night.  My husband has requested it again!  To make this dish you will need:
1 medium zucchini squash, cut in half lengthwise
1 yellow squash, cut in half lengthwise
1 red pepper, cut in half lengthwise
1 red onion, cut in slices (leave the skin on)
1 sub roll cut in half (I only had little dinner rolls)
1 pint cherry tomatoes
Pam
Salt & Pepper
Garlic powder
4 tablespoons of Paul Newman Lite Balsamic Dressing
Lots of herbs, chopped finely (I used Basil, Parsley & rosemary)

1.)  Preheat your grill to medium high.  Place the squashes on a microwave safe plate.  Microwave for about 5 minutes or until the vegetables are semi soft.  Spray with Pam and sprinkle with salt & pepper.  Repeat this with the red pepper and the onion slices. Spray the bread and sprinkle a little garlic powder on them.
2.)  Put all the vegetables and the bread on the grill.  Look at my picture to get an idea of placement of the vegetables.  Close lid and cook for 4 minutes.  Check the vegetables.  When they have nice grill marks, flip them over and cook for another 4 minutes with the lid down.
3.)  Remove the vegetables from the grill.  Using tongs, hold the vegetables to cut them into bite size pieces.  Place them in a bowl.  Add the dressing and the herbs, toss to coat and enjoy.

*I used the Paul Newman dressing for calorie control.