Grilled Cheese and Veggies

We recently have been having a lot of vegetarian nights and this one was delicious.  My husband thought it was better as an appetizer, but I thought it was really nice and colorful and the grilled cheese an amazing addition!

grilled

Prep Time: 10 minutes   Total Time: 40 minutes   Serves: 2 people

Ingredients you need to cook this shit:

  • 2 Sweet Potatoes
  • 1 Red Onion
  • 4 oz. Grape Tomatoes
  • 1/4 oz. Cilantro
  • 1 tsp Garlic
  • 1 Lemon
  • 1 Avocado
  • 1 Thai Chili
  • 1/2 tsp Cumin
  • 4 oz. Grilling Cheese
  • 4 tsp Olive Oil

Directions you need to cook this shit:

  1. Wash and dry your produce. Adjust rack to middle position and preheat oven to 425  degrees.  Peel sweet potatoes, then cut into 1/2-inch cubes. Halve and peel onion, then cut into 1/2-inch wedges. 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 peel avocado, then cut into small cubes. Mince chili, removing ribs and seeds first if you prefer less heat.
  2. 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.
  3. In a small bowl, combine remaining cilantro, cumin, a pinch of minced garlic, and a pinch of chili to taste. Stir in a squeeze of lemon and large drizzle of olive oil. Season with salt, pepper, and more garlic and chili as desired. ( Add more lemon and olive oil as needed to give mixture a loose, drizzling consistency)
  4. Take your grilling cheese and cut into 1/3-inch-thick slices. When sweet potatoes and onion are almost done, heat a drizzle of olive oil in a large pan over medium-high heat (use a non-stick pan if you have one). Add grilling cheese and cook until browned, 1-2 minutes per side.
  5. Add tomatoes, sweet potatoes, onion, avocado, a squeeze of lemon, and a pinch of remaining chili to bowl with reserved cilantro. Toss to combine. Divide between plates, then top with grilling cheese. Drizzle with chimichurri and serve.

Calories: 610

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