Step 1

Tear off 4 squares of foil that are 12" x 12".

Step 2

Divide the vegetables by four and place in the center of each foil square.

Step 3

Drizzle a little bit of the melted dairy-free butter over each pile of vegetables.

Step 4

Pinch and scatter a little bit of the oregano, salt and pepper all over the veggies.

Step 5

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.

Step 6

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.

Step 7

Flatten down, lightly. Be careful not to tear the foil.

Step 8

Fold over each end three to four times. See the photo above so that you can visually see what I mean.

Step 9

Place on the grill over medium indirect heat (or grill pan) and cook about 14 minutes (7 minutes on each side) or until tender.

Step 10

You can set them aside, unopened, and they will stay warm a while.