Mixed Grilled Vegetables With Fontina Fonduta

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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

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