Grilled Greek Vegetable Salad - Challenge Dairy

Ingredients

• 1 small zucchini, ends trimmed and sliced in half lengthwise
• 1 yellow squash, ends trimmed and sliced in half lengthwise
• 3 bell peppers, cut into 1-inch slices
• 1 red onions, sliced into ¼-inch thick rounds
• 2 Tablespoons olive oil
• 1 teaspoon dried oregano
• kosher salt
• freshly ground black pepper
• 2 Tablespoons red wine vinegar
• 2 Tablespoons Challenge Lactose Free Butter, room temperature
• 1 12-ounce jar marinated artichoke hearts, drained
• ¼ cup Kalamata olives, chopped
• 1 Tablespoon capers, drained
• ¼ cup chopped fresh dill