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The Backyard Farmer Hot Dog

Photo: Annabelle Breakey; Food Styling: Robyn Valarik
Total time 40 mins
Yield Serves 4
Homegrown grilled vegetables top these hot dogs, along with a creamy aioli made with a backyard chicken egg and garden herbs.


  • 1 large egg yolk
  • 1 garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup plus 1 tbsp. extra-virgin olive oil, divided
  • 1/4 cup vegetable oil
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh basil
  • 1 medium zucchini, cut lengthwise into 1/4-in. slices
  • 1 small onion, cut into 1/2-in. slices
  • 1/2 red bell pepper, seeded
  • 4 chicken hot dogs, such as Applegate Organic Chicken Hot Dogs*
  • 4 sprouted-wheat hot dog buns
  • 1/4 cup whole flat-leaf parsley
  • 1/4 cup whole oregano leaves

Nutrition Information

  • calories 528
  • caloriesfromfat 64 %
  • protein 17 g
  • fat 38 g
  • satfat 5.8 g
  • carbohydrate 34 g
  • fiber 5.9 g
  • sodium 1107 mg
  • cholesterol 81 mg

How to Make It

  1. Heat grill to medium (350° to 450°). In a small bowl, whisk together yolk, garlic, and mustard. Starting with a thin drizzle and working up to a slow, steady stream, whisk in 1/4 cup each olive and vegetable oils to create a thick aioli, about 7 minutes. Whisk in 1/2 tsp. salt and chopped herbs; set aside.

  2. Rub vegetables with remaining 1 tbsp. olive oil and sprinkle with remaining 1/2 tsp. salt. Grill zucchini, onion, pepper, and hot dogs, turning as needed, until vegetables are softened, grill marks appear, and hot dogs are slightly charred, 6 to 10 minutes. In the final few minutes, toast buns on grill. Thinly slice peppers and separate onions into rings. Gently stir together vegetables in a small bowl.

  3. Spread herb aioli inside buns and add hot dogs. Top with vegetables and sprinkle with parsley and oregano leaves.

  4. *Available at Whole Foods Market.