Mixed Grilled Vegetables with Fontina Fonduta

Scott Conant says that fonduta (melted cheese sauce) is traditional throughout the Piedmont region and also popular in Valle d' Aosta, to the north. Fonduta is laced with white truffles when they're in season, making it superbly rich and luxurious.

  • Total Time:
  • Servings: 6

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  • 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

How to make this recipe

  1. Light a grill. Brush the zucchini, yellow squash, portobellos, tomatoes and onion with the oil and season with salt and pepper. Sprinkle with the thyme and grill over high heat, turning occasionally, until the vegetables are lightly charred, about 8 minutes. Transfer to a platter and keep warm.

  2. Meanwhile, in a saucepan, bring the milk and cream to a boil. Add the fontina and cook over low heat, stirring, until creamy, 2 minutes. Stir in the Parmigiano-Reggiano. Strain the <em>fonduta</em> through a fine sieve and pour it into a pitcher. Season with salt and pepper. Sprinkle the vegetables with the chives and serve the <em>fonduta</em> on the side.

Contributed By Photo © Christopher Testani Published September 2007

468811 recipes/mixed-grilled-vegetables-fontina-fonduta 2013-12-06T23:37:54+00:00 Scott Conant summer|grilling-barbecuing|barbecue-cookout|italian|appetizers-starters|6|fast|vegetarian|weeknight-dinner september-2007 recipes,mixed-grilled-vegetables-fontina-fonduta 468811

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