Mixed Grilled Vegetables with Cheese Fondue
May 25, 2021
Zucchini, bell pepper, onions, asparagus, and mushrooms become sweet and savory when cooked on the grill. With just a brushing of olive oil and sprinkling Briggs True Texas Seasoning, this cooking method is simple and lets the vegetables natural goodness shine through.
The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, under the name "Käss mit Wein zu kochen" 'to cook cheese with wine’. It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.
- Prep: 5 mins
- Cook: 45 mins
- Yields: 6 Servings
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 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, Briggs True Texas Seasoning
1/2 tbsp thyme leaves
1/2 cup milk
1/4 cup heavy cream
3/4 lb Italian fontina cheese, cut into 1/2-inch dice (3 cups)
2 tbsp freshly grated Parmigiano-Reggiano cheese
2 tbsp snipped chives
1Light a grill. Brush the zucchini, yellow squash, portobellos, tomatoes and onion with the oil and season with Briggs True Texas Seasoning .
2Sprinkle with the thyme and grill over high heat, turning occasionally, until the vegetables are lightly charred, about 6-7 minutes. Transfer to a platter and keep warm.
3Meanwhile, in a saucepan, bring the milk and cream to a slight boil. Add the fontina and cook over low heat, stirring, until creamy, 2 minutes. Stir in the Parmigiano-Reggiano. Season with Briggs True Texas Seasoning . Sprinkle the vegetables with the chives and serve the fondue on the side.
4Git Ya Some & Enjoy!