The Backyard Farmer Hot Dog

Ingredients

• 0.5 teaspoon dijon mustard 
• 1 large egg yolk 
• 0.3 cup flat parsley whole
• 1 tablespoon basil fresh chopped
• 1 tablespoon parsley fresh chopped
• 1  garlic clove minced
• 4  hot dogs such as applegate organic chicken hot dogs*
• 1 teaspoon kosher salt divided
• 0.3 cup olive oil extra virgin extra-virgin divided
• 1 small onion cut into 1/2-in. slices
• 1 tablespoon oregano fresh chopped
• 0.3 cup oregano whole
• 0.5  bell pepper red seeded
• 0.3 cup vegetable oil 
• 4  buns 
• 1 medium zucchini cut lengthwise into 1/4-in. slices

Equipment

• bowl
• whisk
• grill

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.
2. Whisk in 1/2 tsp. salt and chopped herbs; set aside.
3. 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.
4. Spread herb aioli inside buns and add hot dogs. Top with vegetables and sprinkle with parsley and oregano leaves.
5. *Available at Whole Foods Market.