Grilled Summer Vegetable Salad

1 red bell pepper, cut into fourths

1 yellow bell pepper, cut into fourths

1 red onion, cut into 1/2" thick wedges

3 medium yellow squash, cut in 1/2 lengthwise

2 large tomatoes, chopped

1 can (15 oz) Progresso cannellini beans, drained and rinsed

1 Tbsp chopped fresh or 1 tsp dried basil leaves

1 Tbsp chopped fresh or 1 tsp dried thyme leaves

1/4 cup reduced fat Italian Vinaigrette dressing

1 cup Italian seasoned croutons

1/2 cup feta cheese

Heat gas grill.  Spray grill basket with cooking spray.  Place bell peppers and onion in basket.  Place basket on grill rack.  Grill uncovered about 6 minutes each side or until crisp tender.  Remove from basket.  Place zucchini and squash in basket.  Place basket on grill rack.  Grill uncovered about 6 minutes on each side or until crisp tender and cool.  Coarsely chop peppers and onions and slice zucchini and squash, place in large bowl. Add the tomatoes, beans, basil, thyme and dressing.  Toss to coat.  Just before serving, toss in croutons and cheese.

Makes 6 servings @ 2 POINTS  or CORE + 1 POINT