Marinated Roasted Vegetable Antipasto

Name: Marinated Roasted Vegetable Antipasto
Ingredients: 1 small-medium size eggplant, trimmed and cut lengthwise into 1/4-inch thick slices; 2 zucchini, cut lengthwise into 1/4-inch thick slices; 1 red bell pepper, roasted & cut into wide strips; 1 yellow bell pepper, roasted and cut into wide strips; 1 small fennel bulb, cut lengthwise into 1/8-inch thick slices; 6 large cloves garlic, sliced thin; 2/3 cup diced pitted black olives; 1/3 cup minced fresh herbs (parsley, basil, oregano, thyme); 1/4 cup white wine vinegar; Salt and pepper to taste; Extra-virgin olive oil to taste