Grilled Vegetable Sandwich with Blueberry Ketchup
Ingredients (serves 2):
To make the ketchup, heat the 1½ cups of blueberries in a saucepan on the stovetop on a medium/low heat.
Heat until they are bubbling gently for about 10-15 minutes, or until the berries have broken down and you’re left with a thick sauce. Remove from the heat.
Pour the mixture into a blender and add in all other remaining ingredients. Blend on high for approximately 10 seconds. Stop the blender, scrape the sides of it down and blend for a further 10 seconds until all ingredients are combined. Pour the mixture into a jar and set aside.
Preheat your oven’s broiler/grill. Toss the red onion, bell pepper, eggplant and zucchini in the olive oil and lay flat on a baking tray. Season well with salt and pepper.
Grill the vegetables under the broiler for 10-12 minutes or until tender, turning once halfway through and re-seasoning if needed. Remove from the heat.
To assemble the sandwiches, slice your ciabatta rolls in half, and scatter the spinach leaves inside them. Add the mixed roasted vegetables on top, followed by slices of your favourite plant-based cheese.
Finally, generously spoon the blueberry ketchup over the vegetables and cheese (you may have a small amount of ketchup left over). Add the ciabatta tops to the sandwiches and eat immediately!
Recipe by Vancouver with Love.