Easy Grilled Vegetables in foil are wrapped up in individual packages along with herbs and spices.
Course Side Dish
Cuisine Grilling
Prep Time 20 minutesminutes
Cook Time 14 minutesminutes
Total Time 34 minutesminutes
Servings 4Cups
Calories 136kcal
Author Ginny McMeans
Ingredients
1cupred, 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
1cupbaby carrots, cut in thin discs
4medium plum tomatoes, diced small, roma
1cupwhole green beans, snapped
3tablespoonsdairy-free butter, divided
2teaspoonsdried oregano
½teaspoonblack pepper
1teaspoonsea salt
Instructions
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.