5 Things You Need to Know for a Great Cookout

Ingredients

1 cup red/orange bell peppers, chopped

1 cup red onion, chopped

1 cup carrots, ½" square chop

1 cup Russet potatoes, ½" square chop

1 cup zucchini, chopped

1 cup button or baby bella mushrooms, chopped

1 cob of corn, sliced to 1-2" wide coins

2 tablespoons olive oil

¾ teaspoon sea salt

1 teaspoon lemon juice

½ teaspoon black pepper

1½ teaspoon onion powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground coriander

Instructions

Cut 4 pieces of 12x 8" pieces of aluminium foil.

Warm up your grill to medium-high heat.

Place all ingredients into a very large bowl and toss together so that it is well-mixed and evenly coated.

Divide the mixture into four portions. Place each portion in the center of the foil.

Bring two sides of the foil towards the center and fold together, and then fold down until you reach the veggies.

Take one of the other sides and roll in, towards the center; repeat on the other side, until you have a packet. Press firmly on the rolls/folds so that they do not come apart easily.

Put them on the grill and lower the lid, grilling for 8 minutes on each side of the packet. To see if they're ready, peel back a fold and check the corn or potatoes.

For a drier mixture inside, open up the top of the packets while grilling during the last 4 minutes. Serve hot, and top with a little more salt and pepper, hot sauce or BBQ sauce if you desire!

Before you begin barbecuing, make sure the grill is clean and oiled to stop the food from sticking. Once the fire gets going, do a quick temperature check by placing your hand as near to the heat as you can. Here's a rough guide:

If you can only hold it there for 3 seconds before it gets too hot, the grill’s all fired up and ready for your steaks and meat.

When it gets to 4-5 seconds, it's hot enough to barbecue your sausages and fish that take a shorter time to cook.

But if you can get all the way to 6 seconds and more, don't put food on the grill as it's not hot enough to cook.

Another tip: for a more aromatic barbecue, you can add wood chips or chunks such as apple, hickory, cedar, birch or maple to your charcoal.

Campylobacter is considered as one of the leading causes of food poisoning – this contaminant is commonly found in raw meat and poultry and is also present in unpasteurized milk and contaminated water. But worry not! You can always keep cross-contamination at bay with these simple steps.

Prep and marinate your raw ingredients one at a time, and make sure that they are kept separately in air-tight containers before they are cooked. If you don't have enough Tupperware to go around, putting your food items on a plate and covering them snugly with a plastic wrap works as well!

Always use a different cutting board when handling raw and cooked foods. Bacteria may still be present when you just run the board under water – always use a dishwashing liquid coupled with a really good scrub.

Prepare multiple sets of utensils and serving tongs for raw and cooked items. Buy them in different colours if you can, or label them with markers – so everyone knows which is which. Also prepare separate serving trays for cooked food.

You may also want to section off areas on the grill to cater to guests with religious or dietary restrictions.