Grilled Cheese and Veggie Jumble with Cilantro Chimichurri

This colorful one-pan dish brings together roasted sweet potatoes, red onion and grape tomatoes with creamy avocado and crispy grilling cheese. The high melting point of grilling cheese means it stays firm when pan-fried, developing a golden crust while remaining soft inside.

A bright cilantro chimichurri with lime, garlic and chili ties everything together, adding a fresh, herbaceous kick. Perfect for a quick weeknight dinner that feels special.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

4 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Peel sweet potatoes and cut into ½-inch cubes. Halve and peel red onion, then cut into ½-inch wedges.
2. Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender and browned, about 25 minutes, tossing halfway.
3. Halve grape tomatoes lengthwise. Finely chop cilantro; set aside 1 tablespoon in a large bowl. Mince garlic to yield 1 teaspoon. Halve lime. Halve, pit and peel avocado; cut into small cubes. Mince chili pepper (remove seeds and ribs for less heat).
4. In a small bowl, combine remaining cilantro, ½ teaspoon cumin, a pinch of minced garlic and a pinch of chili. Squeeze in lime juice and add a generous drizzle of olive oil. Season with salt and pepper. Add more lime or oil for a loose, drizzling consistency.
5. Slice 4 ounces grilling cheese into ⅓-inch-thick slices. When sweet potatoes are almost done, heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add cheese slices and cook until golden brown, 1-2 minutes per side.
6. Add tomatoes, roasted sweet potatoes and onion, avocado, a squeeze of lime and remaining chili (to taste) to the bowl with reserved cilantro. Toss gently. Divide among plates, top with grilled cheese and drizzle with chimichurri.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a firm cheese with a high melting point, so it holds its shape when pan-fried. It becomes golden and crispy on the outside while staying soft inside.

Can I use a different cheese?

Halloumi or queso blanco are good substitutes, as they also have high melting points and can be pan-fried without melting completely.

How do I store leftovers?

Store the veggie jumble and grilled cheese separately in airtight containers in the fridge for up to 2 days. Reheat the cheese in a dry pan to restore crispiness.