Preheat oven to 425℉.
Toss the potatoes with the remaining 1 Tablespoon of olive oil and 2-3 Tablespoons of the sun-dried tomato oil and place on large baking sheet layered with parchment paper. (If you are doubling the recipe, use two sheets so the potatoes are not crowded and are in a single layer.)
Roast for about 45 minutes until the potatoes are soft and somewhat golden.
While the potatoes are roasting, preheat grill to medium heat.
Lay the zucchini on a plate and rub the 1 Tablespoon of olive oil all over each zucchini. Sprinkle the cut side of each one with the Herbes de Provence and salt and pepper.
Add the corn in its husk to the grill and cook for about 15 minutes, turning occasionally.
Add the zucchini to the grill and cook for 3 minutes on each side.
Once the zucchini is cool, cut into ½ inch pieces.
Once the corn is cool, peel the husk and remove the silk and then cut the corn from the cob.
Place the zucchini and corn on a baking sheet lined with parchment paper. (You do not have to do this step if you are serving the salad at room temperature.)
Reheat the zucchini and corn in the oven during the last 5 minutes before the potatoes are done. (Only do this step if you are serving the salad warm.)
Transfer the potatoes, corn and zucchini to a large bowl.
Add the sun-dried tomatoes, basil, parsley and vinegar.
Adjust seasonings and serve.