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.
The quantities provided above are averages only.
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.