Mixed Grilled Vegetables with Fontina Fonduta

Name: Mixed Grilled Vegetables with Fontina Fonduta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini (1/2 pound each), cut into 1/2-inch rounds; 2 yellow squash (1/2 pound each), cut into 1/2-inch rounds; 3 large portobello mushrooms, stemmed, brown gills scraped out; 3 plum tomatoes, halved; 1 medium red onion, sliced 1/2 inch thick; 1/2 cup extra-virgin olive oil; Salt and freshly ground pepper; 1 tablespoon thyme leaves; 1/2 cup milk; 1/4 cup heavy cream; 3/4 pound Italian fontina cheese, cut into 1/2-inch dice (3 cups); 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 2 tablespoons snipped chives

Servings: persons

2 zucchini (1/2 pound each), cut into 1/2-inch rounds
2 yellow squash (1/2 pound each), cut into 1/2-inch rounds
3 large portobello mushrooms, stemmed, brown gills scraped out
3 plum tomatoes, halved
1 medium red onion, sliced 1/2 inch thick
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon thyme leaves
1/2 cup milk
1/4 cup heavy cream
3/4 pound Italian fontina cheese, cut into 1/2-inch dice (3 cups)
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons snipped chives

1
Light a grill.
2
Brush the zucchini, yellow squash, portobellos, tomatoes and onion with the oil and season with salt and pepper.
3
Sprinkle with the thyme and grill over high heat, turning occasionally, until the vegetables are lightly charred, about 8 minutes.
4
Transfer to a platter and keep warm.
5
Meanwhile, in a saucepan, bring the milk and cream to a boil.
6
Add the fontina and cook over low heat, stirring, until creamy, 2 minutes.
7
Stir in the Parmigiano-Reggiano.
8
Strain the fonduta through a fine sieve and pour it into a pitcher.
9
Season with salt and pepper.
10
Sprinkle the vegetables with the chives and serve the fonduta on the side.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 zucchini (1/2 pound each), cut into 1/2-inch rounds, 2 yellow squash (1/2 pound each), cut into 1/2-inch rounds, 3 large portobello mushrooms, stemmed, brown gills scraped out, 3 plum tomatoes, halved, and more.

Yes, Mixed Grilled Vegetables with Fontina Fonduta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!