Preheat the oven to 200°C / 390°F. Wash the yellow zucchini, white zucchini, eggplant, bell peppers, garlic, potatoes, rosemary, and pomegranate seeds.

Cut the yellow zucchini, white zucchini, eggplant, and bell peppers into large bite-size pieces. Halve any large fingerling potatoes and slice 1 garlic head in half crosswise.

Place the cut vegetables, potatoes, sliced garlic head, rosemary, 4 tbsp rosemary olive oil, grilling spice blend, and 1 tsp pink Himalayan salt in the roasting dish. Toss until evenly coated.

Roast the vegetables and potatoes for 60 min at 200°C / 390°F. Turn them halfway through cooking so they brown evenly.

Remove the roasted bell peppers and 1 roasted garlic head from the roasting dish. Leave the remaining vegetables and potatoes in the oven dish.

Season the beef roast with the remaining 1/2 tsp pink Himalayan salt. Melt the wild garlic butter in a very hot frying pan.

Sear the beef roast in the wild garlic butter for 1 to 2 min per side. Brown the exterior without cooking the center through.

Lower the oven temperature to 180°C / 355°F. Add the seared beef roast to the roasting dish with the vegetables and potatoes.

Roast the beef and vegetables for 20 min at 180°C / 355°F for pink, medium-rare beef. Cook longer if a more well-done roast is preferred.

Blend the roasted bell peppers with their skins, roasted garlic cloves, walnuts, tomato paste, and a pinch of salt. Process until a thick rustic dip forms.

Rest the beef roast for 10 min. Spoon the roasting juices over it while it rests.

Slice the beef roast against the grain. Arrange it with the roasted vegetables, potatoes, pepper-walnut dip, and pomegranate seeds on a serving platter.