This recipe is from Chef Scott Conant and was published in Food and Wine magazine. This can be used as a side dish with grilled meat or fish or serve as a vegetarian main dish.

2 ZUCCHINI, cut into 1/2-inch rounds
2 YELLOW SQUASH, cut into 1/2-inch rounds
3 large PORTOBELLO MUSHROOMS, stemmed, brown gills scraped out and cut in thick slices
3 PLUM TOMATOES, halved lengthwise
1 medium RED ONION, sliced 1/2-inch thick
1/2 c. EXTRA-VIRGIN OLIVE OIL
SALT and freshly ground PEPPER
1 Tbsp. THYME LEAVES (or 1 tsp. dried thyme leaves)
1/2 c. MILK
1/4 c. HEAVY CREAM
3/4 lb. ITALIAN FONTINA CHEESE, cut into 1/2-inch dice (3 cups)
2 Tbsp. PARMESAN CHEESE, freshly grated
2 Tbsp. snipped CHIVES (I used scallions sliced)

Toss all the vegetables with the olive oil and thyme. Season with salt and pepper.
Vegetables may be grilled on either a grill or in a grill pan. (I used a grill pan) Turn occasionally until the vegetables are lightly charred. Transfer to a platter and keep warm.

In a saucepan, bring milk and cream to a boil. Add the fontina and cook over low heat, stirring, until creamy. Stir in the Parmesan cheese. Strain the fonduta through a fine sieve and pour into a pitcher. Season with salt and pepper.

Sprinkle the vegetables with the chives (or scallions) and serve the fonduta on the side.