Turkish Roasted Vegetables with Pomegranate

Preheat oven to 220°C (430°F) with a large sheet tray inside. Toss all cut vegetables and the unpeeled garlic cloves with the olive oil and salt in a large bowl. Spread in a single layer on the hot tray — crowding causes steaming. Roast for 25–30 minutes, turning once halfway, until the edges are deeply caramelized and the zucchini and eggplant have collapsed and charred in patches.

While the vegetables are still warm, squeeze the roasted garlic from their skins directly over the vegetables and stir gently to break them into the mix. Drizzle the pomegranate molasses over and sprinkle the sumac. Toss gently to coat without breaking up the vegetables further. Scatter the fresh mint and parsley. Taste for salt and acidity — the dressing should be assertively tart.

Spread the cold yogurt in a generous layer on the base of a wide serving plate, creating a swoosh with the back of a spoon. Pile the warm dressed vegetables directly onto the yogurt. The contrast of cold, tangy yogurt and warm, sweet-tart vegetables is the heart of the dish. Serve immediately.