Hot dog trays are a fun, customizable take on the classic cookout favorite, where juicy hot dogs and a colorful array of toppings are roasted together on a single sheet pan. This recipe works because it lets you serve a crowd without standing over a grill, and the high heat caramelizes the hot dogs and vegetables for extra flavor. It’s a perfect weeknight dinner or game-day snack that everyone can assemble to their liking.
Ingredients
- 8 hot dogs (about 1 lb / 450 g)
- 8 hot dog buns
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, sliced (about 1 cup / 150 g)
- 1 large bell pepper (any color), sliced (about 1 cup / 150 g)
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (120 g) shredded cheddar cheese (optional)
- 1/4 cup (60 g) pickle relish (for serving)
- 1/4 cup (60 g) yellow mustard (for serving)
- 1/4 cup (60 g) ketchup (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, toss the sliced onion, bell pepper, and cherry tomatoes with the olive oil, salt, and black pepper. Spread the vegetables evenly onto the prepared baking sheet.
- Place the hot dogs on top of the vegetables, spacing them out so they aren’t touching. Roast for 15 minutes.
- After 15 minutes, remove the pan from the oven. If using cheese, sprinkle it over the hot dogs and vegetables. Return the pan to the oven and roast for an additional 5 minutes, or until the hot dogs are plump and the vegetables are tender and starting to brown. If you are cooking beef or pork hot dogs, ensure they reach an internal temperature of 160°F (71°C) as a safe minimum, per USDA FSIS guidelines.
- While the hot dogs roast, lightly toast the buns in a separate dry skillet over medium heat, or in the oven on a separate baking sheet for 2-3 minutes, until golden.
- To serve, place each hot dog in a bun and top with the roasted vegetable mixture. Let everyone add their own mustard, ketchup, and pickle relish.
Tips
- Don’t overcrowd the pan: If you’re making more than 8 hot dogs, use two baking sheets. Overcrowding traps steam and prevents the hot dogs and vegetables from browning.
- Customize the vegetables: Use whatever you have on hand—zucchini, mushrooms, or even sliced potatoes work well. Just cut them into similar-sized pieces so they cook evenly.
- Make it ahead: You can slice the vegetables and store them in an airtight container in the fridge for up to 2 days before roasting.
- Watch the buns: Toasting buns in the oven can go from golden to burnt quickly. Keep an eye on them and remove them as soon as they are lightly toasted.
Serving Suggestions
Serve these hot dog trays as a fun DIY dinner or at a casual party. Set out bowls of extra toppings like sauerkraut, diced onions, jalapeños, or coleslaw so everyone can build their perfect dog. They pair well with a simple green salad, potato chips, or a bowl of mac and cheese.
Variations
- Chicago-Style: Skip the cheese and top the hot dogs with yellow mustard, chopped white onion, tomato slices, a dill pickle spear, sport peppers, and a dash of celery salt.
- Chili Cheese: After roasting, top the hot dogs with warm canned chili and a generous amount of shredded cheddar cheese.
- Bacon-Wrapped: Wrap each hot dog in a strip of bacon before roasting. Add 5 minutes to the cooking time to ensure the bacon is crispy and fully cooked.
- Veggie Dogs: Use plant-based hot dogs and dairy-free cheese to make this dish vegetarian or vegan. Note that cooking times may be shorter for plant-based dogs, so check the package instructions.
Storage and Reheating
Store any leftover hot dogs, vegetables, and buns separately in airtight containers in the refrigerator. They will keep for up to 3 days. To reheat, place the hot dogs and vegetables on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or microwave for 1-2 minutes. Reheat leftovers to an internal temperature of 165°F (74°C) before serving. Buns are best reheated in a toaster or a dry skillet.
Frequently Asked Questions
Can I use a different type of sausage? Yes, you can use bratwurst, Italian sausage, or chicken sausages. Just be aware that the cooking time may vary. For raw sausages, cook until they reach 160°F (71°C) for pork or beef, or 165°F (74°C) for chicken or turkey.
Can I prepare this on a grill instead of in the oven? Absolutely. Place the vegetables in a grill basket and grill the hot dogs directly on the grates over medium heat, turning occasionally, until they are heated through and have grill marks. Cook the vegetables until they are tender and slightly charred.
What if I don’t have cherry tomatoes? You can substitute with a regular tomato, chopped into chunks. Just be aware that a chopped tomato may be juicier and could make the dish a bit more saucy.
How do I know when the hot dogs are done? Hot dogs are usually pre-cooked, so you are mainly heating them through and adding flavor. They should be plump and have some browned spots. If you’re using raw sausages, use a food thermometer to check the safe minimum internal temperature.
Can I freeze the roasted vegetables? Yes, you can freeze the roasted vegetables in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat in a skillet or microwave. The texture will be softer after freezing.
What can I use instead of pickle relish? Finely chopped dill pickles or a spoonful of sauerkraut are great substitutes. You can also use a dollop of mayonnaise or a creamy coleslaw for a different texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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