Quail with Grilled Vegetables

Ingredients

• 4 quails
• Salt
• Pepper
• 3 Garlic cloves
• 1 sprig rosemary
• 8 shallots
• 750 g pumpkin flesh (e.g., Hokkaido)
• 1 red chili pepper
• 3 tbsp oil
• 1 red bell pepper
• 1 tsp liquid honey
• 75 ml white wine
• 2 tbsp lemon juice

Instructions

1. 1.

   Peel the shallots and one garlic clove. Halve the shallots, finely chop the peeled garlic. Cut the pumpkin flesh into strips. Remove rosemary needles from the sprig and finely chop half. Wash, deseed, and finely chop the chili fruit. Wash, deseed, and slice the bell pepper into thin strips. Heat oil in a roasting pan, add the pumpkin strips with chili, bell pepper, chopped garlic, unpeeled garlic cloves, shallots, and chopped rosemary; roast in a preheated oven at 200 °C for about 30 minutes, turning several times. About 10 minutes before the end of cooking drizzle honey over the vegetables and deglaze with wine and lemon juice. Taste the vegetables before serving.

2. 2.

   While the vegetables roast, separate the quail legs from the bodies and use as desired. Thread each quail body onto two skewers, brush lightly with oil, season with salt and pepper. Grill on a preheated grill, turning several times for about 15 minutes until cooked through. Plate with the grilled vegetables and garnish with fresh rosemary needles.