May 08, 2018
Fresh Tomatoes, Dinner, Lunch,
Main Dish, Snacks, Vegetables, Cucumber, Eggplant, Potatoes , Greek, Mediterranean, Middle Eastern, Small Batch Cooking, Labor Day, Sunday Dinner, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Microwave, Oven Bake, Oven Roast, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, All Occasions more
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"My inspiration for creating this dish came from a Turkish wrap place that used to be near our house. The pita had grilled eggplant, French fries and all the toppings that go with falafels, and was so good. Here I tried to incorporate a lot of the same flavors, but with quite a different spin."
Prepare the raw vegetables (first four ingredients).
Bake tater tots according to package directions.
While tater tots are in the oven, lay the grilled vegetables out in one layer on a microwavable plate. Microwave them approximately 2 minutes at 50% power on each side, until warm. Blot extra oil and water. Alternately, barbecue (or oven roast) your own eggplant, zucchini and red pepper (one or all three, but the eggplant really is the best part): cut half inch slices and coat liberally with olive oil before cooking (you may have to start this ahead of time if you are grilling your own).
Combine raw and grilled vegetables. Add lemon, garlic powder and Italian seasoning and toss.
When cooked and lightly browned, transfer tater tots to a plate and top with vegetables. Douse with hot sauce, to taste, about a dozen heavy shakes for me. Sprinkle with salt, if desired (I added a very light sprinkle).
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