Cut the capsicums into quarters and remove the seeds.
Slice the zucchini into 3cm pieces.
Peel the garlic clove and slice into quarters.
place the garlic clove and all of the vegetables into a mixing bowl, pour over the olive oil and mix well.
spread the vegetables and garlic onto a baking tray in one layer and bake for 25 minutes.
While the vegetables are cooking, make the bulgar.
Place the bulgar into a small pan and add the hot water and chicken stock. Bring to the boil then turn down to the lowest simmer possible. Cover with a lid and simmer for 15 to 20 minutes. or until all of the liquid is absorbed.
After 20 minutes, all the liquid should be absorbed. Turn off the heat and let stand for two or three minutes.
When the vegetables are cooked turn off the oven. Fluff up the bulgar with a fork and spread onto a platter. Decorate with the roasted vegetables.
Drizzle with the pomegranate molasses and serve.
Pomegranate Molasses is available in most supermarkets in the International section. It has a tangy, sweet flavor and makes a great salad dressing. Drizzle a little molasses over your roast veggies for extra zing.