3 tablespoons cornstarch
1 1/2 cups vegetable broth
3 ounces (6 tablespoons or 3/4 stick) butter
2 roasted red bell peppers, seeded and peeled
1 clove garlic
2 cups vegetable stock
2 cups heavy cream
1 cup cornmeal
1 cup grated Parmesan
Salt and pepper
1/8 cup grapeseed oil
1 onion, medium diced
2 cloves garlic, chopped
1 carrot, peeled and diced medium
1 zucchini, medium dice
1 yellow squash, medium dice
1 small eggplant, medium dice
3 tablespoons tomato paste
1 tablespoon chopped fresh parsley leaves
2 teaspoons chopped fresh thyme leaves
1/4 cup kalamata pitted black olives, cut in 1/2
Freshly ground black pepper
2 fresh plum tomatoes, diced
6 to 8 sprigs fresh basil
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