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1
In a medium bowl, combine the olive oil, mustard and honey.
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2
In a small saucepan, boil the Pinot Noir until it is reduced to 1/4 cup, about 7 minutes.
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3
Gradually whisk the hot wine into the dressing; let cool.
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4
Pour half of the marinade into a large, sturdy resealable plastic bag and add the squabs.
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5
Let marinate, refrigerated, for 2 hours or overnight.
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6
Preheat the oven to 425 and position a rack in the upper third.
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7
In a large bowl, toss the vegetables and herbs with the remaining marinade and let stand for 15 minutes.
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8
Transfer to a large rimmed baking sheet, season with salt and pepper and roast for about 30 minutes, or until crisp-tender.
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9
Drain the vegetables in a colander for a few minutes, then return them to the baking sheet and roast for about 5 minutes more, or until tender.
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10
Transfer to a large platter, cover loosely and keep warm.
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11
Remove the squabs from the marinade and pat dry with paper towels.
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12
Heat the vegetable oil in a large heavy skillet.
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13
Season the squabs with salt and pepper and add them to the skillet, skin side down.
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14
Cook over moderately high heat until the skin is dark brown, about 3 minutes.
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15
Transfer the squabs to a baking sheet, skin side up, and roast for 10 minutes for medium rare.
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16
Arrange the squabs on the vegetables and serve immediately.
