8 ounces frozen pearl onions
2 cups baby carrots, halved
1 1/2 cups frozen corn
1/2 cup vegetable broth
2 tablespoons red wine vinegar
2 teaspoons herbes de Provence
1/2 pound zucchini, cut into 1/4-inch half-moons
1 15 1/2 ounce can chickpeas, drained and rinsed
1/2 cup light cream
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
2 plum tomatoes, seeded and chopped
2 tablespoons grated Asiago cheese
2 cups cooked white rice (optional)