claire freehafer

ingredients

• 4 sweet potatoes, cut into ½-inch cubes
• 2 red onions, cut into ½-inch wedges
• 8 oz grape tomatoes, halved lengthwise
• ½ oz cilantro, chopped, 1 tbsp set aside
• 1 tsp minced garlic
• 1 lemon, halved
• 2 avocados, cut into small cubes
• 1 thai chili, minced,
• 1 tsp cumin
• 8 oz grilling cheese

instructions

1. adjust rack to middle position and preheat oven to 425 degrees. toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. roast, tossing halfway through, until browned and tender, about 25 minutes.

2. combine un-set-aside cilantro, ½ tsp cumin, a pinch of minced 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. add more lemon and olive oil as needed to give mixture a loose, drizzling consistency.

3. cut the grilling cheese into ⅓-inch-thick slices. heat a drizzle of olive oil in a large pan over medium-high heat. add grilling cheese and cook until browned, 1-2 minutes per side.

4. add tomato, sweet potatoes, onion, avocado, a squeeze of lemon juice, 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 and serve.