Fire up your grill to medium-high heat. Lay out a large piece of tin foil, or several smaller pieces if making individual servings.

In a large bowl, toss the sliced zucchini and halved Brussels sprouts with the coconut oil and butter until the vegetables are coated. Add the minced garlic, a generous sprinkle of salt, and some freshly ground pepper. Mix well to distribute the seasoning evenly. I like to use Kerrygold butter here for a rich, fresh flavor.

Place the seasoned vegetables in the center of the tin foil sheet(s). Fold the foil over the vegetables and crimp the edges tightly to form secure pouches. Place the packets onto the hot grill. Grill for 10-20 minutes, occasionally carefully lifting and gently shaking the packets with tongs to ensure even cooking.

Remove the foil packets from the grill. Carefully open the packets—watch out for hot steam! Transfer the grilled vegetables to plates and serve hot.