The Backyard Farmer Hot Dog |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Homegrown grilled vegetables top these hot dogs, along with a creamy aioli made with a backyard chicken egg and garden herbs. 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 |
Directions:
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.
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