Preheat the oven to 180 degrees Celsius.
Bring a pan of water to boil and blanch the fennel for 2 minutes. Drain and blot dry. Combine the vegetables together in a bowl with the herbs. Combine the marinade ingredients together and toss through the vegetables to coat thoroughly. Arrange the veggies on a baking pan to roast for 30 - 35 minutes until the vegetables are tender.
Serve as an accompaniment to grilled meat of fish.
Note: Fennel contains a unique phytonutrient, anethole, which not only functions as an antioxidant but also as an anti-inflammatory agent.
Makes 4 servings