Grilled Summer Veggie and Bean Bowl

Name: Grilled Summer Veggie and Bean Bowl
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 4
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

May 26, 2017

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Bush’s® grilled summer veggie and bean bowl with harissa vinaigrette

Recipe notes