Grilled Cheese and Veggie Jumble
with Cilantro Chimichurri
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, it stays firm when you fry it in a pan, but 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
1 unit
Red Onion
4 ounce
Grape Tomatoes
¼ ounce
Cilantro
1 unit
Garlic
1 unit
Lemon
1 unit
Avocado
1 unit
Chili Pepper
½ teaspoon
Cumin
4 ounce
Grilling Cheese
(Contains Milk)
Not included in your delivery
4 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Peel sweet potatoes, then cut into ½-inch cubes. Halve, peel, and cut onion into ½-inch wedges
Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and browned, about 25 minutes, tossing halfway through.
Halve tomatoes lengthwise. Finely chop cilantro; place 1 TBSP in a large bowl and set aside. Mince garlic until you have 1 tsp. Halve lemon. Halve, pit, and scoop flesh from avocado, then cut into small cubes. Mince chili, removing ribs and seeds if you prefer less hea
In a small bowl, combine remaining cilantro, ½ tsp cumin (we sent more), a pinch of 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, drizzly consistency.
Take 4 oz (about half) of the grilling cheese and cut it into ⅓-inch-thick slices (reserve rest for another use). When sweet potatoes and onions 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.
Add tomatoes, sweet potatoes, onion, avocado, a squeeze of lemon, 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.