Squeeze the lemons. Cut untreated lemon into slices. Lightly crush fennel seeds in mortar. Pluck kitchen herbs from stems. Mix with olive oil. Steep for 3 to 4 hours.
Brush potatoes under running water and do 15 minutes. Cut in half.
Clean fennel and cut into quarters. Blanch in salted water for 5 min.
Cut tomatoes in half. Cut zucchini diagonally into thick slices. Peel and halve the onions.
Marinade prepared vegetables and garlic for 2 hours. Turn to the other side from time to time.
Remove vegetables from marinade and drain.
Grill tomatoes 5 min, zucchini 7 min, potatoes and fennel 10 min, onions 15 min and garlic 20 min. Brush with marinade.
Serve with Italian white bread.
Our tip: It is best to use fresh herbs for a particularly good aroma!