Oven-Roasted Vegetable Salad
Rinse and peel the vegetables. Quarter the fennel, remove the stalk, and slice. Halve the peppers, remove the seeds and membranes, and slice into wide strips. Peel the potatoes and onions and cut into wedges.
Preheat the oven to 200°C (approximately 400°F). Mix the vegetables (except the tomatoes) with 3 tablespoons of oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, stirring occasionally. Add the tomatoes, mix, and cook another 10 minutes.
Rinse the herbs, dry, and remove the leaves from the stems.
Remove the vegetables from the oven, and cool briefly. Mix with the herbs, the vinegar, and the remaining oil. Season to taste, adjust if necessary, and serve in bowls.