Mixed Grilled Vegetables with Fontina Fonduta Recipe

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.

No additional tips available.

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

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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.

Mixed Grilled Vegetables with Fontina Fonduta

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