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Small snapped and sliced vegetables areare piled high in an open foil package.
5 from 4 votes

Easy Grilled Vegetables in Foil

Easy Grilled Vegetables in foil are wrapped up in individual packages along with herbs and spices.
Course Side Dish
Cuisine Grilling
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 4 Cups
Calories 136kcal


  • 1 cup red, green, orange and yellow bell peppers (I bought one of those bags of small/mini bell peppers and had many left over for other recipes and fresh eating), sliced thin
  • 1 cup baby carrots, cut in thin discs
  • 4 medium plum tomatoes, diced small, roma
  • 1 cup whole green beans, snapped
  • 3 tablespoons dairy-free butter, divided
  • 2 teaspoons dried oregano
  • ½ teaspoon black pepper
  • 1 teaspoon sea salt


  • Tear off 4 squares of foil that are 12" x 12".
  • Divide the vegetables by four and place in the center of each foil square.
  • Drizzle a little bit of the melted dairy-free butter over each pile of vegetables.
  • Pinch and scatter a little bit of the oregano, salt and pepper all over the veggies.
  • Spread the vegetables in a longer flat rectangle on the foil. This is so there is a larger area touching the heat and they cook evenly.
  • Pull up the long side of the foil to meet at the top and fold over three to four times to make a good seal.
  • Flatten down, lightly. Be careful not to tear the foil.
  • Fold over each end three to four times. See the photo above so that you can visually see what I mean.
  • Place on the grill over medium indirect heat (or grill pan) and cook about 14 minutes (7 minutes on each side) or until tender.
  • You can set them aside, unopened, and they will stay warm a while.


This recipe can easily be doubled, tripled, etc.


Serving: 1Cup | Calories: 136kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 612mg | Potassium: 372mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6300IU | Vitamin C: 60.2mg | Calcium: 45mg | Iron: 1.3mg