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. |
