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Categories:
tomatoes red bell pepper hearts vegetable oil butter onion garlic vegetable stock cream cilantro cornstarch water salt freshly ground black pepper Manchego cheeses
Viewed: 1 - Published at: 7 years agoIngredients
- 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.
Method
- 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.
