Roasted Vegetables with Grilling Cheese
A simple recipe for colorful roasted vegetables with grilling cheese and (optional) avocado.
1 min read
Ingredients
- 1.5Sweet potatoes
- Parsley
- 3Tomatoes
- Chili flakes
- 2Avocado (optional)
- 4 tbspLemon juice
- 1Onions (red)
- Cumin (ground)
- 300 gGrilling cheese
- Oil, salt and pepper
- 2Garlic cloves
Preparation
- Peel the sweet potatoes and cut them into 2 cm cubes.
- Halve the onions and cut them into 1 cm wedges.
- Preheat the oven to 200 °C (convection).
- Toss the sweet potatoes and onions with 1 tbsp oil, salt & pepper, spread on a baking sheet and bake for 25 minutes.
- Cut the grilling cheese into 1 cm cubes and fry in oil for about 3-4 minutes on all sides.
- Meanwhile, cut the avocado into 1 cm cubes, chop the parsley and cut the tomatoes into wedges.
- Toss the avocado, tomatoes and 1 tbsp parsley with the lemon juice in a large bowl and set aside.
- Press the garlic into a small bowl and stir with the remaining parsley, chili flakes, cumin, oil and 2 tbsp water.
- Take the roasted vegetables out of the oven and toss with the tomato-avocado mixture. Top with the grilling cheese and drizzle with the parsley-garlic-chili mixture.