The Backyard Farmer Hot Dog

Ingredients

• 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

Preparation

1. 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. 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. 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.