Bush’s® grilled summer veggie and bean bowl with harissa vinaigrette
Recipe information
Total Time
25 minutes
Yield
4
Ingredients
For Vegetables
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
For Dressing
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
Preparation
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.
