Grilled Food Safety Tips from USDA
- TransportingWhen carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator into the cooler immediately before leaving home.
Keep Everything CleanBe sure there are plenty of clean utensils and platters. To prevent foodborne illness, don't use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food. If you're eating away from home, find out if there's a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and moist towelettes for cleaning surfaces and hands.
- LeftoversRefrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).
2 tablespoons vegetable oil
2 garlic clove (finely chopped)
3 sweet potatoes (cut into 1-inch slices)
3 corn cobs (cut into 2-inch sections)
1 eggplant (cut into 1/2-inch slices)
12 green onion (trimmed)
- Mix oil and garlic in a large bowl. Add vegetables and toss.
- Place vegetable on broiler pan or grill. Cook 10 minutes, turning twice until vegetables are tender.
- Place vegetables on platter. Serve. (Makes 6 servings)