• 1/2 16-ounce jar sliced roasted red pepper slices
• 20 ounces Versatile Veggies® Sliced Squash Medley
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon sea salt         
• 1/2 teaspoon black pepper                                
• 1 baguette, cut into 16 slices
• 4 ounces sliced Mediterranean olives
• 1/2 cup Rawl parsley, chopped

Spray grill with nonstick cooking spray. Heat grill to medium-high or 350 F. Heat oven to 350 F. Pat pepper slices dry and set aside. In a medium bowl, toss together squash, 1 tablespoon oil, salt, and pepper. Remove squash from bowl and place on grill. Cover with grill lid and grill 4 to 5 minutes on each side or until soft. Brush with 2 tablespoons oil. Bake for 2 minutes on each side or until toasted. Evenly top with sliced olives, roasted red pepper strips and grilled squash. Just before serving, sprinkle with chopped parsley.