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 |
cooking spray |
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 |
remaining ingredients |
1 (16-ounce) loaf french bread, cut in half horizontally |
2 ounces thinly sliced provolone cheese |
2 ounces thinly sliced reduced-fat hard salami (such as franklin) |