Anonymous Fri Oct 07 11:33:18 2005

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

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.