Homegrown grilled vegetables top these hot dogs, along with a creamy aioli made with a backyard chicken egg and garden herbs.

Stephanie Dean
Recipe by Sunset June 2012

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Annabelle Breakey; Food Styling: Robyn Valarik

Recipe Summary

total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • *Available at Whole Foods Market.

Nutrition Facts

528 calories; calories from fat 64%; protein 17g; fat 38g; saturated fat 5.8g; carbohydrates 34g; fiber 5.9g; sodium 1107mg; cholesterol 81mg.
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