Grilled Summer Veggie and Bean Bowl

Ingredients

• 1 can (16 ounces) Bush's® Brown Sugar Hickory Baked Beans®
• 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

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