1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler
1 Rinse fennel, pat dry, halve lengthwise and remove core and stalks. Reserve fennel fronds.
2 Rinse bell peppers, wipe dry, cut into quarters and remove seeds.
3 Peel carrots and cut into strips, about 5 mm (approximately 1/8 inch) thick.
4 Peel onions and cut into wedges.
5 Transfer vegetables to a bowl, add olive oil and mix well. Season with salt and pepper.
6 Place vegetables on a baking sheet. Roast on middle rack of preheated oven at 200°C (fan: 180°C, gas: mark 3) (approximately 350°F) until vegetables are tender, turning vegetables once halfway through, about 25 minutes.
7 Meanwhile, rinse fennel fronds, basil and oregano and shake dry. Pluck leaves and fronds and finely chop.
8 About 5 minutes before the end of cooking time, add vinegar to baking sheet, stirring to loosen any browned bits. Return to oven.
9 Remove vegetables from oven, let cool slightly and sprinkle with chopped herbs. Serve at room temperature.