Grilled Vegetables
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.