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In an extra-large bowl, combine squash, sweet peppers, beans, carrots, cherry sweet peppers, oil, salt and black pepper; toss to combine. In a small bowl, stir together lemon peel, lemon juice and garlic; set aside.
Lightly coat an unheated grill wok with cooking spray. Place the vegetables in the wok. Place the wok on the rack of an uncovered charcoal grill directly over medium coals. Grill for 30 to 35 minutes or until vegetables are crisp-tender and light brown, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place wok on grill rack over heat. Cover and grill as directed.)
Return cooked vegetables to the bowl. Add the lemon mixture; toss to coat. To serve, arrange vegetables on a large platter.