Summer Grill Magic: Mastering Outdoor Hot Dogs and Veggies

👩‍🍳 Instructions

1. 1

   Wash and prepare vegetables: Slice bell peppers, zucchini, and onion. Husk corn. In a large bowl, toss bell peppers, zucchini, and onion with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
2. 2

   Preheat your grill to medium-high heat (375-400°F or 190-200°C). Clean and lightly oil the grill grates to prevent sticking.
3. 3

   Place the seasoned vegetables (bell peppers, zucchini, onion, and corn) directly on the hot grill grates. Cook for 5-7 minutes for peppers, zucchini, and onion, flipping occasionally, until tender-crisp and charred. Cook corn for 10-15 minutes, turning every few minutes, until kernels are tender and slightly browned.
4. 4

   While vegetables are cooking, place the hot dogs on the grill over direct medium heat. Grill for 5-7 minutes, turning occasionally with tongs, until evenly browned and heated through with nice char marks.
5. 5

   During the last minute of grilling, place hot dog buns on the grill grates for about 30 seconds per side to lightly toast them.
6. 6

   Remove hot dogs, buns, and vegetables from the grill. Assemble by placing a hot dog in each toasted bun, then piling high with the grilled vegetables. Serve immediately with your favorite condiments.