1Combine all the vegetables into a large mixing bowl. Sauté vegetables on a heated griddle at 350 and toss lightly and cook for 8 minutes, or until vegetable are just tender.
In another large bowl add oil, sage, fennel, rosemary, garlic, Italian seasoning, worcestershire sauce, red wine vinegar, stir and add fennel leaves, salt and black pepper, stir again. Pour vinaigrette mixture over the vegetables and toss lightly, be sure coat all the vegetables carefully. Place vegetables on a decorative platter, and sprinkle with black pepper. 6 per serving