Provencal Vegetables

3 tablespoons virgin olive oil
1 medium red bell pepper, finely diced
1 medium zucchini, finely diced
1 medium yellow squash, finely diced

In a large skillet, heat the oil over medium-high heat until shimmering. Add the pepper, zucchini, and squash and saute until tender, 3 to 4 minutes.

To serve:

1 cup greens of you choice [I used mesclun]
About 1/2 cup Lime Dressing

When read to serve, toss the greens with 1/4 cup of the Lime Dressing and the Provencal vegetables. Divide among 4 plates, arrange 1 quail breast and 2 legs around the greens, and drizzle with additional Lime Dressing.

From French Food American Accent by Debra Ponzek via Kay in rec.food.cooking