Tater tots are underrated. Every time I eat them I realize just how good they are. Regular tater tots, sweet potato tater tots, I’ll take them all! And it’s really all about the sauce you dip them in. For this recipe, the tater tots combine with grilled vegetables, rosemary, and a bit of butter. It seems so simple and the best part of the recipe is each ingredient stands out.
There’s just something about grilled vegetables. They taste so much better. Now I know why I hated vegetables as a kid! My mom would always steam the vegetables, typically broccoli, green beans, or corn. She was so desperate for my brother and I to eat our vegetables. She let us put this fake cheese sauce on our broccoli! I’m not sure why that was better than melting normal, natural cheese on broccoli but at least we ate our veggies!
But then I grew up and ate grilled and roasted vegetables. Yum, I’ve graduated from putting cheese sauce on my broccoli (thank goodness).
On to the tater tot recipe! Before I found this recipe, tater tots were always an afterthought. Oh, need a side with that? I guess I’ll bake some tater tots! But in this recipe the tater tots are the main attraction. The recipe comes from the Tots! cookbook. Yep, a whole cookbook dedicated to tater tots.
When you break everything down, this is a really simple recipe: bake the tater tots, grill the vegetables with rosemary, combine everything in a large pan with butter and a bit more rosemary and it’s ready to serve. Easy, quick, and you can use any kind of seasonal vegetables.
Originally, this recipe used fiddleheads. Have you ever eaten them? I’ve actually never tried them. I looked up how to cook them and found out if you cook fiddleheads improperly, you can feel like you have food poisoning!! So that kind of deterred me from wanting to make them. Maybe I’ll try them one day! For now, I’ll stick with grilled green beans in their place.
Grilled Summer Veggies with Tater Tots
https://northcoasteats.com/wp-content/uploads/2018/07/veg.tots-0284.jpg
| Yield: 3 - 4 people |
Fresh summer veggies, grilled until caramelized with rosemary and crunchy tater tots.
You'll Need...
- 8 ounces green beans
- 8 ounces mushrooms, sliced
- 3 bell peppers, diced
- 1/2 red onion, diced
- 2 teaspoons rosemary
- salt & pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 40 frozen tater tots
- 2 radishes, thinly sliced
- 1 jalapeno, sliced
Directions
- In a bowl place green beans, mushrooms, peppers, onion, rosemary, olive oil, salt, and pepper. Mix until coated. Grill veggies until evenly charred.
- Cook tater tots according to package instructions.
- Melt butter in a large saute pan. Add cooked tater tots, veggies, garlic, and lemon juice. Cook 2 minutes until warm and evenly coated.
- Place in a serving bowl and top with radishes and jalapeno. Sprinkle additional rosemary, salt, or pepper if desired.
Additional Notes
images and text © North Coast Eats
adapted from A Thought For Food
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