Za’atar Grilling Cheese with Roasted Veggies and Cilantro Chimichurri

If you’ve never tried grilling cheese, get ready for a treat. This firm, salty cheese holds its shape when pan-fried, developing a golden crust while staying soft inside. Paired with a colorful jumble of roasted sweet potatoes, onions and fresh tomatoes, it’s a satisfying vegetarian dish that’s full of texture and flavor.

A bright cilantro chimichurri with lime, garlic and chili ties everything together, adding a fresh, herby kick. Serve this hearty plate for a quick weeknight dinner or a fun weekend lunch.

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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

2 clove 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

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

8 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) with a rack in the middle. Wash and dry all produce. Dice the sweet potatoes into ½-inch pieces. Halve, peel and cut the red onion into ½-inch-thick wedges.
2. On a baking sheet, toss the sweet potatoes and onion with a drizzle of olive oil and a pinch of salt and pepper. Roast on the middle rack, tossing halfway through, until browned and tender, 25-30 minutes. (For 4 servings, divide between two baking sheets; roast sweet potatoes on the top rack and onions on the middle rack.) Tip: If the onion finishes before the sweet potatoes, remove it and continue roasting the sweet potatoes.
3. Meanwhile, halve the grape tomatoes. Finely chop the cilantro; place 1 tablespoon (2 tablespoons for 4 servings) in a large bowl and set aside. Mince the garlic until you have 1 teaspoon (2 teaspoons for 4 servings). Halve the lime. Halve, pit, peel and dice the avocado. Mince the chili pepper, removing ribs and seeds for less heat.
4. In a small bowl, combine the remaining cilantro, half the cumin (all the cumin for 4 servings), a pinch of minced garlic and a pinch of chili to taste. Stir in a squeeze of lime juice and a large drizzle of olive oil. Season with salt, pepper and more garlic or chili if desired. Tip: Add more lime juice and olive oil as needed to give the mixture a drizzling consistency.
5. Slice the grilling cheese into four equal pieces (eight pieces for 4 servings). When the sweet potatoes and onion are almost done, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add the grilling cheese and cook until browned, 1-2 minutes per side.
6. To the bowl with the reserved cilantro, add the roasted sweet potatoes, onion wedges, tomatoes, avocado, a squeeze of lime juice and a pinch of remaining chili to taste. Toss to combine. Divide the veggie jumble between plates, top with the grilling cheese, drizzle with the chimichurri and serve.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a firm cheese with a high melting point, such as halloumi or queso blanco. It softens but doesn’t melt completely when heated, making it perfect for pan-frying.

Can I use a different type of cheese?

This recipe is designed for grilling cheese. If you substitute, choose a cheese that won’t melt completely, like paneer or firm tofu (for a vegan option).

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 cheese in a dry pan over medium heat.