Grilled Vegetable Sandwich

1 medium zucchini, sliced lengthwise 1/4-inch thick1 medium yellow summer squash, sliced lengthwise 1/4-inch thick1 red bell pepper, cut into 6 lengthwise slices1 yellow bell pepper, cut into 6 lengthwise slices1 medium red onion, sliced#189; cup roasted garlic balsamic vinaigrette1 loaf ciabatta bread, sliced in half horizontallyExtra virgin olive oil1 (6.5 ounce) container garlic herb spreadable cheese1/2 cup kalamata olives2 sprigs fresh basil, discard stems1 cup packed fresh spinachCombine zucchini, summer squash, bell peppers, onion and vinaigrette in a 1-gallon reclosable food storage bag; seal. Toss to coat; let stand 30 minutes. Brush bread with olive oil.In food processor or blender, combine cheese, olives and basil; process until pureed. Set aside.Prepare grill to medium heat. Remove vegetables from vinaigrette; place on grill. Grill until tender, turning occasionally (about 10 minutes). Grill bread until golden brown (about 3-5 minutes).Spread cheese mixture over bottom of bread. Top with spinach; layer with vegetables. Cover with top of bread and cut into 6 sandwiches.Serves six.@Recipe nutrition:Nutrition values per serving: 315 calories, 11 g fat (3 g saturated), 46 g carbohydrates, 3 g fiber, 9 g protein, 10 mg cholesterol, 700 mg sodium.Supervalu Inc.