Grilled Cheese and Veggie Jumble with Cilantro Chimichurri

This colorful and satisfying dish brings together roasted sweet potatoes, red onion and 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. It’s the perfect savory complement to the sweet and tangy vegetables.

A bright cilantro chimichurri, made with fresh herbs, garlic, chili and lemon, ties everything together. Drizzle it over the warm jumble for a burst of flavor that elevates every bite. This recipe is simple enough for a weeknight but impressive enough to serve to guests.

Log in to save recipes and build weekly shopping lists.

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. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Peel sweet potatoes, then dice into ½-inch pieces. Halve and peel onion, then cut into ½-inch wedges.
2. Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast, tossing halfway through, until browned and tender, about 25 minutes.
3. Meanwhile, halve tomatoes. Finely chop cilantro; place 1 tablespoon in a large bowl and set aside. Mince garlic until you have 1 teaspoon (you may have a clove left over). Halve lemon. Halve, pit and peel avocado, then dice. Mince chili, removing ribs and seeds first if you prefer less heat.
4. In a small bowl, combine remaining cilantro, ½ teaspoon cumin (we sent more), a pinch of minced garlic and a pinch of chili (to taste). Stir in a squeeze of lemon and a large drizzle of olive oil. Season with salt, pepper and more garlic and chili as desired. Tip: Add more lemon and olive oil as needed to give mixture a loose, drizzling consistency.
5. Cut half the grilling cheese into ⅓-inch-thick slices (save the rest for another use). When sweet potatoes and onion are almost done, heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add grilling cheese and cook until browned, 1-2 minutes per side.
6. Add tomatoes, sweet potatoes, onion, avocado, a squeeze of lemon juice and a pinch of remaining chili (to taste) to bowl with reserved cilantro. Toss to combine. Divide between plates, then top with grilling cheese. Drizzle with chimichurri and serve.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a semi-hard cheese with a high melting point, making it ideal for frying or grilling without losing its shape. It becomes golden and crispy on the outside while staying soft inside.

Can I use a different cheese?

Yes, halloumi is a great substitute. Avoid regular melting cheeses like mozzarella, as they will melt and not hold their shape.

How do I store leftovers?

Store the veggie jumble and grilled cheese separately in airtight containers in the refrigerator for up to 2 days. Reheat the vegetables in a pan or microwave and reheat the cheese in a dry pan to restore crispiness.