Za’atar Grilling Cheese with Roasted Veggies and Cilantro Chimichurri

Grilling cheese is a game-changer: it browns beautifully in a pan without melting away, thanks to its high melting point. The heat intensifies its salty, savory character, making each bite a cheesy delight. Paired with a colorful jumble of roasted sweet potatoes, onions, tomatoes and creamy avocado, this dish is a burst of flavor and texture.

A vibrant cilantro chimichurri, spiked with garlic, chili and lime, ties everything together. It’s a quick, satisfying meal that feels both rustic and refined. Perfect for a weeknight dinner or a casual gathering.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). 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. Halve grape tomatoes lengthwise. Finely chop cilantro; set aside 1 tablespoon in a large bowl. Mince garlic to get 1 teaspoon. 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 remaining cilantro, ½ teaspoon cumin, a pinch of minced garlic and a pinch of chili. Squeeze in lime juice and add a large drizzle of olive oil. Season with salt and pepper. Add more lime juice or oil to achieve a loose, drizzly consistency.
5. Slice 4 oz of grilling cheese into ⅓-inch-thick slices. When sweet potatoes and onion are almost 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 lime and a pinch of remaining chili. Toss gently. Divide among plates, top with grilling cheese and drizzle with chimichurri.

Recipe Tips

FAQ

Can I use a different cheese?

Grilling cheese is ideal because it doesn’t melt completely. Halloumi or paneer are good substitutes.

Can I make this dish ahead?

The roasted veggies can be prepared a day in advance. Reheat them before assembling and cook the cheese fresh for the best texture.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your chili pepper and spices for any cross-contamination if needed.