The Backyard Farmer Hot Dog

1. 1

   Heat grill to medium (350u00b0 to 450u00b0). 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. 4

   *Available at Whole Foods Market.

* Per serving · 4 servings · Values may vary.