1 tablespoon fresh thyme
1 tablespoon chopped fresh savory
2 tablespoon bread crumbs
2 tablespoon olive oil
1 salt and pepper
12 sprigs fresh savory
1 red bell pepper - sliced vertically
8 fresh mushrooms
1 fresh thyme and savory
Remove the tops from the tomatoes and core. In a small bowl, mix the thyme, savory, bread crumbs, and 1 tb. oil. Divide the herb mixture among the tomatoes, then set them in a small baking pan.
Preheat the oven to 425 F.
Wash and dry the quail. Rub the birds inside and out with salt and pepper, then place 3 savory sprigs in the cavity of each. Set on a rack in a roasting pan and roast for approximately 25 minutes. The birds should be golden brown all over. If they are cooked but not brown, run them under the broiler.
After the quail have cooked for 10 minutes, put the tomatoes in the oven. Coat the pepper strips and mushrooms with the remaining oil and place them in the oven 5 minutes later. The vegetables should be cooked tender, but not soft, when the quail is ready. Season with salt and pepper and place 2 quail on each serving plate. Garnish with thyme and savory.
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