Preparation / Directions:
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.