Ingredients
6 medium Yukon Gold potatoes (about 3 pounds), halved and thinly sliced3 large sweet red peppers, thinly sliced3 large onions, halved and thinly sliced1/3 cup olive oil6 garlic cloves, minced3 teaspoons salt1-1/2 teaspoons pepper12 bun-length beef hot dogs12 hot dog buns, split
Preparation
In a large bowl, combine potatoes, red peppers and onions. In a small bowl, mix oil, garlic, salt and pepper; add to potato mixture and toss to coat.
Transfer to two 13x9-in. disposable foil pans; cover with foil. Place pans on grill rack over medium heat; cook, covered, 30-35 minutes or until potatoes are tender. Remove from heat.
Grill hot dogs, covered, over medium heat 7-9 minutes or until heated through, turning occasionally. Place buns on grill, cut side down; grill until lightly toasted. Place hot dogs and potato mixture in buns. Serve with remaining potato mixture.
