A stack of roasted veggies, melty cheese, carrot ketchup—this is a veggie “burger” to reckon with:
Red-leaf romaine lettuce leaves or mixed baby greens and sliced dill pickles, for servingPreheat the oven to 400° and line 2 large rimmed baking sheets with foil. On opposite ends of 1 baking sheet, separately toss the eggplant with 3 tablespoons of the olive oil and the zucchini with 1 tablespoon of the olive oil. Season the eggplant and zucchini with salt and pepper and spread each vegetable in a single layer.
Add the carrots, onion, apricots and garlic and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the wine and 3/4 cup of water and simmer over moderately low heat until the carrots are very tender, 15 minutes. Remove from the heat and stir in the vinegar, fish sauce, Worcestershire, soy sauce, ground ginger and fennel. Scrape into a blender and let cool slightly.
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