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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.
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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