What's Your Favorite Food From the Grill?

With warmer weather these days, cooking food out on the grill is both convenient and delicious. My perfect grilled mix for any summer day is grilled veggies and corn on the cob. Yummy! No matter what your favorite food on the grill might, you want to make sure that your food is handled safely whether you are grilling at home or away.
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).

A Tasty Recipe From the USDA and CDC: Grilled Vegetables

Ingredients
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)
Instructions

1. Mix oil and garlic in a large bowl. Add vegetables and toss.
2. Place vegetable on broiler pan or grill. Cook 10 minutes, turning twice until vegetables are tender.
3. Place vegetables on platter. Serve. (Makes 6 servings)

For more tips on keeping grilled food safe, check out the USDA's Barbecue and Food Safety Fact Sheet. And for more delicious recipes, see the CDC's More Matters Recipes.