- Roasted vegetables:
- 4 Roma tomatoes
- 1 red bell pepper
- 4 whole artichoke hearts, on skewer
- Vegetable oil
- 1 tablespoons butter
- 1 small onion, chopped
- 4 large garlic cloves, minced
- 1 1/2 cups vegetable stock
- 1 cup cream
- Several sprigs cilantro, leaf only, chopped
- 1 tablespoon cornstarch
- 1/2 cup water
- 1/2 teaspoon salt
- Pinch freshly ground black pepper
- Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts.
To prepare grilled vegetables: Preheat a grill.
Coat vegetables lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary.
Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.