Heat broiler to high with rack 6 to 8 inches from heat. Place eggplants on a foil-lined baking sheet and broil, turning every 5 to 10 minutes until charred and soft, 15 to 25 minutes total, depending on your broiler. Let cool. Trim off stem, peel, and discard skin. Set aside.
Heat oven to 400°F.
Toss the onion, sweet potato, and cauliflower together in a large bowl with 3 tablespoons olive oil, 2 teaspoons za’atar seasoning and ¾ teaspoon salt. Combine the zucchini and yellow squash in another bowl and toss with 1 tablespoon olive oil, the remaining teaspoon of za’atar and ¾ teaspoon salt. Arrange veggies on two separate baking sheets.
Roast veggies, rotating racks after 15 minutes until caramelized and tender, 25 to 30 minutes for the zucchini and yellow squash, 35 minutes for the sweet potatoes and cauliflower. Remove from oven and set aside.
For the Baba Ganoush: In a food processor, combine the olive oil, POM Wonderful 100% Pomegranate Juice, tahini, yogurt, garlic and salt. Process until well combined, about 30 seconds. Add the peeled eggplant and process or pulse until almost smooth, leaving a little texture. Stir in the POM Pomegranate Arils.
Serve the baba ganoush on a platter or in a large bowl. Top with the roasted veggies, pistachios, extra za’atar, parsley, and ½ cup POM.
POM Baba Ganoush:
3 tablespoons POM Wonderful 100% Pomegranate Juice