1 Red bell pepper (cored, seeded and thinly sliced)
2 tbsp. Fresh thyme leaves
2 tbsp. Olive oil
Fresh pepper, ground
4 Thyme sprigs
Thoroughly rinse the flounder inside and out; pat dry with paper towels. Preheat the oven to 375 F. In a large bowl combine the onion, tomatoes, zucchini and bell pepper; stir to mix well. Add the thyme leaves, olive oil, salt and pepper to taste; toss to evenly coat the vegetables. Arrange about one third of the vegetables in the bottom of a 9x13 inch baking dish. Set the flounder on top and arrange the remaining vegetables over the fish. Set the whole thyme sprigs on top and bake in the oven until the fish is opaque through the thickest part (about 20-25 minutes). Scoop the vegetables onto a serving platter and set the whole fish on top. Drizzle some of the cooking juices over the fish and serve.