Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      sprigs        rosemary
   4                    basil leaves
                        white pepper -- to taste
   1      tablespoon    olive oil -- (herbed)
   6      6 oz          flounder fillets
   1 1/2  pounds        new potatoes
   2      sprigs        thyme
   6                    zucchini
   2                    Florence fenne
   2      medium        onions -- pared
   6                    cherry tomatoes
   1      ounce         olive oil
                        salt and pepper -- to taste

Preparation:

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.