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Gwenyth W.
Heather G, I would suggest piercing the foil using just a single metal probe. A fork would leave too many holes and too much steam would escape should you want to leave longer. I realize your question is from a year ago... hope you figured it out for yourself! LOL. My other suggestion, because I had a difficult time with this, is the question of ... "over direct flame, indirect, or above on shelf? I found with each different BBQ that I've had, I've had to place them in different spots. Trial and error.
Heather G.
Sounds lovely and simple enough, thank you. But how do I test for doneness? Unwrap (would hate that), pierce the foil, or just squish for softness of the veggies? I suppose size of the veggie chunks will also need to be considered.
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