INGREDIENTS
2 tbsp
Chives
3
Plum tomatoes
3
Portobello mushrooms, large
1
Red onion, medium
1 tbsp
Thyme, leaves
2
Yellow squash (1/2 pound
2
Zucchini (1/2 pound
1
Salt and freshly ground pepper
1/2 cup
Olive oil, extra-virgin
1/4 cup
Heavy cream
3/4 lb
Italian fontina cheese
1/2 cup
Milk
2 tbsp
Parmigiano-reggiano cheese