Prepare the Zucchini: Wash and dry the zucchini thoroughly. Slice them into ¼ inch thick pieces.
Marinate the Zucchini: In a large mixing bowl, combine the extra virgin olive oil, red wine vinegar, reduced balsamic vinegar, minced garlic, salt, and half of the chopped fresh herbs. Add the zucchini slices and toss well to coat evenly. Allow the zucchini to marinate for at least 15 minutes.
Preheat the Oven: While the zucchini is marinating, preheat your oven to 400°F (200°C).
Arrange for Roasting: Lay the marinated zucchini slices in a single layer on a baking sheet, making sure the slices do not overlap. Use parchment paper for easier cleanup if desired.
Roast the Zucchini: Place the baking sheet in the preheated oven and roast for 20 minutes, flipping the zucchini slices halfway through. Roast until the zucchini is tender and the edges are golden brown.
Serve: Transfer the roasted zucchini back into the mixing bowl. Add the remaining fresh herbs and gently toss to combine. Serve warm or at room temperature as a delicious side dish.