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1. 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.
2. Lightly coat an unheated grill wok with nonstick cooking spray. Place the vegetables in the wok. For a charcoal grill, place the wok on the rack of an uncovered 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.)
3. Return cooked vegetables to the bowl. Add the lemon mixture; toss to coat. To serve, arrange vegetables on a large platter.