Za’atar Grilling Cheese with Roasted Veggies and Avocado

If you’ve never tried grilling cheese, get ready for a game-changer. This semi-firm cheese has a high melting point, so it stays intact when pan-fried, developing a golden-brown crust while remaining soft and salty inside. Paired with a vibrant mix of roasted sweet potatoes, juicy tomatoes, creamy avocado and a zesty cilantro chimichurri, every bite is a delightful contrast of textures and flavors.

This recipe is all about simplicity and bold tastes. The sweet potatoes and onions are roasted until caramelized, then tossed with fresh tomatoes and avocado. The cheese is quickly seared and placed on top and everything is finished with a drizzle of homemade chimichurri. It’s a satisfying, colorful meal that comes together in under an hour.

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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 the oven to 425°F (220°C). Peel the sweet potatoes and cut them into ½-inch cubes. 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 for about 25 minutes, tossing halfway through, until tender and browned.
3. Meanwhile, halve the grape tomatoes lengthwise. 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 lime. Halve, pit and peel the avocado, then cut into small cubes. Mince the chili pepper (remove seeds and ribs for less heat).
4. In a small bowl, combine the remaining cilantro, ½ teaspoon cumin, a pinch of minced garlic and a pinch of chili. Squeeze in some lime juice and add a generous drizzle of olive oil. Season with salt and pepper and adjust with more garlic, chili, lime or oil until the mixture is loose and drizzle-able. Set the chimichurri aside.
5. Slice the grilling cheese into ⅓-inch-thick pieces (you’ll use about 4 ounces). When the sweet potatoes and onion are nearly done, heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the cheese slices and cook until golden brown, about 1-2 minutes per side.
6. To the large bowl with reserved cilantro, add the roasted sweet potatoes and onion, tomatoes, avocado, a squeeze of lime and a pinch of chili (to taste). Toss gently to combine. Divide the veggie jumble between plates, top with the pan-fried cheese and drizzle with chimichurri. Serve immediately.

Recipe Tips

FAQ

What is grilling cheese and where can I find it?

Grilling cheese is a semi-firm cheese with a high melting point, perfect for pan-frying without losing its shape. You can find it in most grocery stores near the specialty cheeses or substitute with halloumi or queso blanco.

Can I make this recipe ahead of time?

The roasted vegetables can be prepared a day in advance and stored in the fridge. However, the cheese is best cooked fresh to maintain its crispy exterior. Assemble and serve immediately after cooking the cheese.

What can I serve with this dish?

This dish is hearty enough on its own, but you can pair it with a simple green salad or warm pita bread for a more filling meal.