Serves: 4–6

Ingredients

• 1 eggplant, cubed
• 2 zucchinis, sliced
• 2 red bell peppers, cut into chunks
• 1 red onion, sliced
• 3 tbsp olive oil
• 2 tsp Herbes de Provence
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp pomegranate molasses

Preparation

1. Preheat oven to 425°F (220°C).
2. Toss vegetables with olive oil, Herbes de Provence, salt, and pepper.
3. Spread on a baking sheet; roast 25–30 minutes until tender and caramelized.
4. Drizzle with pomegranate molasses before serving.

Optional Plating Note: Present in a wide serving dish; scatter a few pomegranate seeds for color.