Prepare two sheet pans and line them with parchment paper.
Place the prepped vegetables on each sheet pan in an even layer, then drizzle with olive oil, Kosher salt, and black pepper. Place in a hot oven and cook.
In a mason jar, combine remaining olive oil, balsamic, pomegranate juice, chopped thyme, chopped garlic, and Kosher salt. Seal tightly, then shake.
Drizzle the roasted vegetables with the sauce, then garnish with thinly sliced basil and a generous pinch of flaky sea salt.