Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
Place the fennel, onion, and bell pepper on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the oven and roast for 20 minutes, stirring the mixture, after 15 minutes. Add the zucchini and squash then continue to roast for 15 more minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves then sprinkle on top of the roasted veggies.
While the vegetables are roasting, heat the half of the olive oil in a pot over medium heat. Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 2-3 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover with a lid and let it cook for 20 minutes.
Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with the roasted veggies; toss gently. Serve. Enjoy.