Grilled Cheese with Cilantro Chimichurri and Roasted Veggie Jumble

If you’ve never tried grilling cheese, prepare to be amazed. This firm, salty cheese holds its shape when pan-fried, developing a golden crust while staying soft inside. It’s the perfect companion to a vibrant jumble of roasted sweet potatoes, juicy tomatoes, creamy avocado and a bright cilantro chimichurri.

This dish comes together quickly-roast the veggies, sear the cheese and toss everything with a zesty herb sauce. Each bite offers a burst of flavors and textures, from the crispy cheese to the tender sweet potatoes and fresh avocado. It’s a satisfying, gluten-free meal that feels both hearty and fresh.

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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 LemonView 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. Wash and dry all produce. Peel sweet potatoes and cut into ½-inch cubes. Halve and peel the 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 through.
3. Meanwhile, halve grape tomatoes lengthwise. Finely chop cilantro; set aside 1 tablespoon in a large bowl. Mince garlic to yield 1 teaspoon. Halve the lemon. Halve, pit and scoop out avocado flesh, then cut into small cubes. Mince the chili pepper (remove ribs and seeds for less heat).
4. In a small bowl, combine remaining cilantro, ½ teaspoon cumin, a pinch of garlic and a pinch of chili (to taste). Squeeze in lemon juice and add a generous drizzle of olive oil. Season with salt and pepper. Add more lemon and olive oil if needed to achieve a loose, drizzly consistency. Set chimichurri aside.
5. Cut 4 ounces of grilling cheese into ⅓-inch-thick slices (reserve remaining cheese for another use). When sweet potatoes and onions are nearly done, heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add cheese slices and cook until browned, 1-2 minutes per side.
6. To the large bowl with reserved cilantro, add roasted sweet potatoes and onion, tomatoes, avocado, a squeeze of lemon and a pinch of remaining chili (to taste). Toss gently to combine. Divide the veggie jumble between plates, top with grilled cheese slices and drizzle with chimichurri. Serve immediately.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a firm, high-melting-point cheese that holds its shape when heated, making it perfect for pan-frying. It becomes golden and crispy on the outside while staying soft inside.

Can I substitute the grilling cheese?

Yes, you can use halloumi or queso blanco as substitutes. They have similar high melting points and will give a similar texture.

How do I store leftovers?

Store leftover veggie jumble and cheese separately in airtight containers in the refrigerator for up to 2 days. Reheat the veggies in a pan and quickly re-crisp the cheese in a dry pan.