2 large carrots, peeled and cut on the diagonal into 1/2-inch thick slices
1/2 pound red onions, each halved and cut into 6 or 8 wedges through the root end
1 fennel bulb, halved lengthwise and cut into 1/2-inch wide wedges through the core
2 zucchini, ends trimmed, halved lengthwise, and cut on the diagonal into 1/2-inch thick slices
1/2 cup extra-virgin olive oil, divided
1 1/2 tablespoons Fennel Spice, recipe follows, or 1 tablespoon fennel seed, crushed in a mortar or spice grinder
6 to 8 cloves garlic
Sea salt, preferably gray salt
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt
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