1/2 c. sun dried tomatoes, packed in oil and drained
Preheat oven to 400 F.
Peel potatoes and slice into large chunks. Peel onion and chop coarsely. Slice the stems of the fennel coarsely.
In large shallow baking dish, place potatoes, onion, and fennel. Pour over olive oil, garlic, black pepper, and salt. Stir to coat vegetables. Bake for 30 minutes.
Slice zucchini into thick circles. Remove baking dish from oven and stir in zucchini and sun-dried tomatoes. Stir contents to evenly coat and turn vegetables. Return to oven for additional 20 minutes, or until vegetables are lightly browned and tender.