1. Prepare outdoor grill for direct grilling over medium-high heat. Spray cut sides of romaine, lemons and zucchini with cooking spray.

2. Place lemons and zucchini, cut side down, on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning zucchini once. Place romaine, cut side down, on hot grill rack; cover and cook romaine 1 minute. Chop zucchini; squeeze juice from 2 lemon halves.

3. In blender, purée sun-dried tomatoes, vinegar, honey, lemon juice, ¾ cup water and ¼ teaspoon each salt and pepper; with blender running, slowly add oil and purée until incorporated. Makes about 1 cup.

4. Serve romaine hearts drizzled with vinaigrette topped with beans, almonds, cheese and zucchini; garnish with remaining grilled lemon halves.

Keep it simple! Want to simplify this meal? Purchase a ready-made dressing to lessen the workload, and have dinner on the table in no time.

• Per serving (¾ romaine heart, ¼ cup vinaigrette):
• 16 g (3g Saturated) Fat
• 5 mg Cholesterol
• 414 mg Sodium
• 32 g Carbohydrates
• 7 g Fiber
• 9 g Sugars
• 4 g Added Sugars
• 15 g Protein