Grilled Summer Veggie And Bean Bowl

• 1 can (16 ounces) Bush's(R) Brown Sugar Hickory Baked Beans(R)
• vegetable oil, for brushing grill grate
• 2 small bell peppers (red, orange, yellow, or a mix), cut into 1-inch strips
• 1 small (about 1/2 a pound) eggplant, cut cross-wise into 1/3 inch thick slices
• 1 medium (about 1/2 pound) zucchini , cut crosswise and on the diagonal into 1/4-inch-thick slices
• 1 medium red onion, cut crosswise into 1/4-inch- thick rounds
• salt & freshly ground black pepper
• 4 ounces baby spinach, (about TK loosely packed cups)
• 1 English cucumber , quartered lengthwise, then cut into 1/2-inch pieces
• 1 cup cherry tomatoes , halved
• 3 ounces (about 3/4 cup) crumbled feta cheese
• 1/2 cup fresh cilantro or mint leaves, torn if large
• finely grated zest of one lemon
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon harissa
• 1/8 teaspoon salt
• freshly ground black pepper
• 1/4 cup extra virgin olive oil

1. For Vegetables: Prepare a grill or grill pan for medium-high heat; lightly oil grate.
2. Season bell peppers, eggplant, zucchini and onion with salt and pepper. Grill, turning once, until golden and tender, 4 to 5 minutes per side.
3. Meanwhile, to prepare the dressing, whisk together lemon zest in a medium bowl and juice, harissa, salt and generous pinch pepper. In a slow and steady stream, whisk in oil.
4. Arrange spinach, Bush's(R) Brown Sugar Hickory Baked Beans(R), grilled vegetables,nucumber, tomatoes, feta and cilantro or mint in bowls. Stir together dressing,nhen drizzle over the top.

brown sugar, vegetable oil, bell peppers, eggplant, zucchini, red onion, salt, baby spinach, cucumber, cherry tomatoes, feta cheese, fresh cilantro, lemon, lemon juice, harissa, salt, freshly ground black pepper, extra virgin olive oil

Taken from www.epicurious.com/recipes/food/views/bush-grillin-beans-grilled-summer-veggie-and-bean-bowl (may not work)