Combine garlic, vinegars, rosemary, basil, oregano, pepper flakes and slowly whisk in oil. Set aside. Cook sliced carrots and sliced fennel for 3-4 minutes and then blanch in ice water to stop cooking process. Drain well and place in large bowl. Slice roasted peppers and place them and all remaining ingredients in bowl. Add dressing and mix well. Chill at least 4 hours or overnight. Serve at room temperature. May be served on individual plates or on a platter so that guests may serve themselves.