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
How to Make It
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.
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.
Spread herb aioli inside buns and add hot dogs. Top with vegetables and sprinkle with parsley and oregano leaves.