Peel the potatoes and cut into cubes. Wash the remaining vegetables (zucchini, fennel, onion, bell pepper and aubergine) and also cut into cubes of the same size. The size shouldn`t be too different so that everything takes the same time in the oven. I do this e.g., with a Nicer Dicer, because then I have pieces of roughly the same size and it goes faster with me than with a knife.
Then put the diced vegetables in a bowl (or, as I do, in a large freezer bag) and mix with a little olive oil, salt and pepper so that everything is evenly oiled. Then place the vegetables on a baking sheet or in a baking dish. Chop the garlic and spread it over with the diced feta cheese.
Then bake the whole thing for 45 minutes in an oven preheated to 200 ° C top / bottom heat.
In the meantime, chop the parsley, basil, mint and oregano and set aside. Mix the sour cream and crème fraîche in a small bowl and also set aside.
When the vegetables come out of the oven, sprinkle a few dashes of lemon juice, vinegar and the chopped herbs over them.
When serving on the plate, spread about 1 - 2 spoons of the mixed cream over it and let it taste good.
Note: I haven`t tried it yet, but since antipasti is usually also eaten cold, the vegetables do not necessarily have to be eaten immediately after baking.