Ingredients: 1/4 cup extra virgin olive oil; 2 tablespoons lemon juice; 1 tablespoon chopped oregano; 1 1/2 teaspoons chopped rosemary; 1/2 teaspoon coarse sea salt; 1/2 teaspoon ground black pepper; 1 clove garlic; 2 small fennel bulbs, tops removed, quartered through root ends; 2  red bell peppers, seeded, quartered; 2  sweet onions, cut into 1/2-inch-thick