Cut the peppers in julienne and roast them in a pan with some olive oil.
I like them a bit burnt, but you can roast them until they turn soft. 

Cut the broccoli in little flowers. Add some olive oil, pepper, sea salt and lemon juice and put in an oven of 200 degrees for approx 30 minutes. 

Bake the quails in an oven-proof pan until they are brown on each side. 
Then put a lid on the pan and put in an oven of 180 degrees during 20 minutes. Be careful, do this after the broccoli is done because you need to turn the oven lower. 

For the apricot sauce: 
Put a handful of dried apricot with a glass of water and a spoon of sugar in a pan and let it boil for 10 minutes. You will see the apricots turn softer and the water thicker. To thicken your sauce add roux. (melt a spoon of butter in the microwave, then add a spoon of flour, mingle until it becomes dry). 
If the sauce gets too thick you can add more water. Let it boil for a few minutes. 

When the quails are ready serve immediately with the veggies and the sweet apricot sauce. 

Buon Appetito!