Grilled Summer Veggie and Bean Bowl

Step 1

For Vegetables: Prepare a grill or grill pan for medium-high heat; lightly oil grate.

Step 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.

Step 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.

Step 4

Arrange spinach, Bush's® Brown Sugar Hickory Baked Beans®, grilled vegetables,

cucumber, tomatoes, feta and cilantro or mint in bowls. Stir together dressing,

then drizzle over the top.