Pomegranate Turkey with Roasted Vegetables

Name: Pomegranate Turkey with Roasted Vegetables
Ingredients: 12 ounces baby red-skinned potatoes, halved; 3 carrots, halved lengthwise and cut into 1-inch pieces; 1 Japanese eggplant, halved lengthwise and cut into 1/2-inch pieces; Pomegranate seeds, for topping; 1 bunch scallions, cut into 2-inch pieces; 1 clove garlic; 1/3 cup plus 2 tablespoons extra-virgin olive oil; 1/2 cup fresh herbs (such as dill, cilantro and/or tarragon); 1/4 cup chopped walnuts; 2 tablespoons pomegranate vinegar or red wine vinegar; Kosher salt and freshly ground pepper; 1 1 3/4-pound skin-on, boneless turkey breast