Main Ingredients:

4 rosemary sprigs
4 basil leaves
white pepper, to taste
1 tbsp. herbed olive oil
6 (6-oz. each) flounder fillets
1-1/2 lb. new potatoes
2 thyme sprigs
6 zucchini
2 Florence fennel
2 medium onions, pared
6 cherry tomatoes
1 oz. olive oil
salt and pepper, to taste

Cooking Preparation of the Recipe:

Place first 4 ingredients in glass dish; combine. Add flounder fillets; marinate for 1 hour. Place new potatoes and thyme in clay oven; place on grill. Cook for 40 to 50 minutes, until potatoes are tender. Slice zucchini on angle. Remove bulbs from fennel; slice stems in half lengthwise. Slice onions in half to expose rings. Brush all vegetables, including cherry tomatoes, with olive oil. Grill to desired doneness. Remove fillets from marinade; grill for 5 minutes on each side.

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