Grilled Cheese & Veggie Jumble
with Cilantro Chimichurri
- Milk
Trust us: once you try grilling cheese, you’ll want to find a way to put it in everything. Thanks to its high melting point, the cheese stays firm when you fry it in a pan. Plus, the heat only heightens its salty and savory qualities. Next to a brightly colored jumble of veggies, it feels positively rapturous, delivering bites of cheesy goodness in between bursts of tomato, creamy avocado, sweet potato, and herbs.
Ingredients
1 unit
Avocado
1 unit
Red Onion
8 ounce
Grilling Cheese
1 teaspoon
Cumin
1 unit
Lemon
2 unit
Sweet Potato
1 clove
Garlic
4 ounce
Grape Tomatoes
¼ ounce
Cilantro
1 unit
Chili Pepper
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.
Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.
Meanwhile, halve tomatoes. Finely chop cilantro leaves and stems; place 1 TBSP (2 TBSP for 4 servings) in a large bowl and set aside. Mince garlic. Halve lemon. Halve, pit, peel, and dice avocado. Mince chili.
In a small bowl, combine remaining cilantro, half the cumin (all for 4 servings), a pinch of garlic, and a pinch of chili to taste. Stir in a squeeze of lemon juice and a large drizzle of olive oil. Season with salt, pepper, and more garlic and chili if desired. TIP: Add more lemon juice and olive oil as needed until mixture reaches a drizzling consistency.
Cut half the grilling cheese (all the grilling cheese for 4 servings) into ⅓-inch-thick slices. When sweet potatoes and onion are almost done, heat a drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add grilling cheese and cook until browned, 1-2 minutes per side.
To bowl with reserved cilantro, add tomatoes, sweet potatoes, onion, avocado, a squeeze of lemon juice, and a pinch of remaining chili to taste; toss to combine. Divide between plates and top with grilling cheese. Drizzle with chimichurri and serve.
