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Ingredients

1. 2zucchini (1/2 pound each), cut into 1/2-inch rounds
2. 2yellow squash (1/2 pound each), cut into 1/2-inch rounds
3. 3large portobello mushrooms, stemmed, brown gills scraped out
4. 3plum tomatoes, halved
5. 1medium red onion, sliced 1/2 inch thick
6. 1/2cup extra-virgin olive oil
7. Salt and freshly ground pepper
8. 1tablespoon thyme leaves
9. 1/2cup milk
10. 1/4cup heavy cream
11. 3/4pound Italian fontina cheese, cut into 1/2-inch dice (3 cups)
12. 2tablespoons freshly grated Parmigiano-Reggiano cheese
13. 2tablespoons snipped chives

Description

Food & Wine