Grilled Quail Salad with Provencal Vegetables & Lime Dressing

For the quail:

4 boned quail [I didn't bone the quail. I just cut them in half.]
1 cup Lime Dressing

Separate the quail legs from the breasts. [I did not do this. I just cut the quail in half.] arrange the pieces in a single layer in a bowl and drizzle with the Lime Dressing. Cover and refrigerate for 12 hours. [I marinated the quail for 7 hours and it tasted very good.]

When ready to grill, prepare a charcoal fire and let it burn down to ashes, or preheat a broiler. Grill or broil the quail legs and breasts until medium rare, about 3 minutes on each side. Slice each breast crosswise into 3 pieces. [I didn't slice the breast since I didn't bone the quail. I served 2 quail halves, bone-in, on each plate.]
Makes 4 appetizer servings

From: French Food American Accent by Debra Ponzek via Kay in RFC