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Grilled quails on baked vegetables


Servings: 2


Parchment paper or wax paper
a little Salt
1 stem Tarragon or flat-leaf parsley
1 tsp Liquid honey
1 bundle Fresh green asparagus
1 tsp Oil
1 tsp Soy
1 Piece of flutes
2 Courgettes à 150 g
2 clove Garlic
2 tsp Salt
2-4 Fresh quail (or frozen)


To prepare the Grilled quails on baked vegetables recipe, please follow these instructions:

Wipe the quails well and put two wooden spoons or griddles through the wings and thighs, respectively, to hold them in to the body. Stir oil, honey and soy together and brush it on the quails. Step them on the grill or in the oven at high temperature approx. 12 minutes. On the outside grill they must be turned frequently, in the oven they should only be grilled in the last minutes.

Peel the courgettes in long, wide bands. Sprinkle them with salt, let them take 5-10 minutes and rinse them.

Cut the asparagus in 3 cm. Long pieces. Mix the vegetables and put them on 2 large pieces of parchment or baking paper. Put an onion garlic and a sprig of estragon on each and pack the paper tightly together. Bag the packs in the middle of a 200 degree hot oven approx. 12 minutes.

Grab the vegetables and put them on plates. Remove whitewashed. Cut or cut the quails in quarters and place them on top. Give bread to.

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