Roasted Veggie Burgers with Carrot Ketchup

Ingredients

• 1 medium eggplant, cut into eight 1/2-inch-thick slices
• 1/2 cup extra-virgin olive oil
• 1 medium zucchini, sliced on a mandoline 1 / 8 inch thick
• Kosher salt
• Pepper
• 1 large red beet, peeled and sliced on a mandoline 1 / 8 inch thick
• 1 medium sweet potato, peeled and sliced on a mandoline 1 / 8 inch thick
• 4 medium carrots, thinly sliced
• 1/2 small onion, finely chopped
• 2 dried apricots, chopped
• 2 garlic cloves, chopped
• 1/4 cup dry white wine
• 3 tablespoons apple cider vinegar
• 1 tablespoon Asian fish sauce
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground fennel
• 8 slices of Muenster cheese
• 4 poppy seed buns, split and toasted
• Red-leaf romaine lettuce leaves or mixed baby greens and sliced dill pickles, for serving

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