The Backyard Farmer Hot Dog

• 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

1. Heat grill to medium (350u0b0 to 450u0b0). 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.

egg yolk, garlic, mustard, extravirgin olive oil, vegetable oil, kosher salt, fresh oregano, parsley, fresh basil, zucchini, onion, red bell pepper, chicken, buns, flatleaf parsley, oregano

Taken from www.myrecipes.com/recipe/the-backyard-farmer-hot-dog (may not work)