Grilled Cheese and Veggie Jumble with Cilantro Chimichurri

This vibrant veggie jumble is a celebration of textures and flavors. Roasted sweet potatoes and red onions bring warmth and sweetness, while fresh tomatoes, creamy avocado and a punchy cilantro chimichurri add brightness. The star of the show? Slices of grilling cheese, pan-fried until golden and crisp on the outside, yet soft and salty within. Thanks to its high melting point, this cheese holds its shape beautifully, offering a delightful contrast to the tender vegetables.

Perfect for a quick weeknight dinner or a meatless Monday, this dish comes together in just over half an hour. The chimichurri, made with cilantro, garlic, chili and lemon, ties everything together with a fresh, herbaceous kick. Serve it as a main or a hearty side-either way, it’s a satisfying, veggie-packed meal that will have you reaching for seconds.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the middle. Wash and dry all produce. Peel the sweet potatoes and cut them into ½-inch dice. Halve and peel the red onion, then cut into ½-inch wedges.
2. On a baking sheet, toss the sweet potatoes and onion with a drizzle of olive oil, salt and pepper. Roast, stirring halfway through, until browned and tender, about 25 minutes.
3. Meanwhile, dice the Roma tomato. Finely chop the cilantro; set aside 1 tablespoon in a large bowl. Mince the garlic until you have 1 teaspoon (save any extra for another use). Halve the lemon. Halve, pit and peel the avocado, then dice. Mince the chili pepper, removing seeds and ribs if you prefer less heat.
4. In a small bowl, combine the remaining cilantro, ½ teaspoon cumin, a pinch of minced garlic and a pinch of minced chili. Squeeze in a little lemon juice and add a generous drizzle of olive oil. Season with salt and pepper and add more garlic or chili to taste. Add more lemon juice and olive oil if needed to achieve a loose, drizzling consistency.
5. Cut half of the grilling cheese into ⅓-inch-thick slices (save the rest for another use). When the sweet potatoes and onion are almost done roasting, heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the cheese slices and cook until browned, 1-2 minutes per side.
6. In the large bowl with reserved cilantro, add the tomato, roasted sweet potatoes and onion, diced avocado, a squeeze of lemon juice and a pinch of remaining chili (to taste). Toss gently to combine. Divide the veggie jumble between plates, top with the fried cheese slices and drizzle with the chimichurri. Serve immediately.

Recipe Tips

FAQ

Can I use a different cheese?

Grilling cheese (such as halloumi or queso blanco) is best because it holds its shape when heated. Regular cheese will melt and not achieve the same crispy texture.

How do I store leftovers?

Store the veggie jumble and cheese separately in airtight containers in the refrigerator for up to 2 days. Reheat the vegetables in a skillet or microwave and reheat the cheese in a dry pan over medium heat.

Can I make this dish vegan?

Yes! Substitute the grilling cheese with a firm vegan cheese designed for frying or simply omit it and add extra avocado or roasted chickpeas for protein.