Ingredients
- 1/2 cup cherry tomatoes (or grape tomatoes, halved or quartered)
- 1 cucumber (Persian cucumber, peeled, thinly sliced)
- 1/4 cup arugula (packed, roughly chopped)
- 1 green onion (sliced, large onion, I use only the green part)
- 7.5 ounces tater tots (French fries would probably make a good substitute)
- 3.5 ounces eggplant, grilled (with zucchini and red pepper, roughly chopped, Trader Joe's sells these as a mixed bag frozen, you can also grill your own - choose one or all three, but the eggplant is the best part)
- 1/2 lemon, juiced
- 1/8 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning (the one I use is primarily oregano and basil, with a little thyme and rosemary)
- Hot sauce, to taste (I like to use green Tabasco)
- Salt, to taste
How to Make
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Step 1: Prepare the raw vegetables (first four ingredients).
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Step 2: Bake tater tots according to package directions.
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Step 3: 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).
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Step 4: Combine raw and grilled vegetables. Add lemon, garlic powder and Italian seasoning and toss.
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Step 5: 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).
We hope you enjoy this recipe!
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