Heat the grill. Brush salmon with 1 Tbsp of the vinaigrette. Place salmon, zucchini and onion on grill. Grill 3-4 minutes on each side until salmon is done and vegetables are tender, adding tomatoes to the rack after 2 minutes. Cook tomatoes 2 minutes on each side. Cut salmon crosswise into thin slices; coarsely chop zucchini, and cut tomato halves into wedges. Place 1 ½ cups arugula on each of 4 plates. Divide salmon and vegetables evenly among servings. Top with feta and vinaigrette. Serves 4.
Place all veggies in a baking pan, add olive oil and gently stir. Bake at 350˚F for 45 minutes, or until tender. Add remaining ingredients, stir gently, turn up the heat to 375˚F and cook until the top just begins to brown.