|Half of protean ratatouille recipe|
|Lemon zest and juice; to taste|
|Salt and crushed red pepper|
|Washed lettuce leaves; torn into bitesized pieces|
|1 can||Tuna fish or strips of smoked chicken breast|
|Slivered pitted cured black olives|
Bring the ratatouille out of the fridge to bring back to room temperature.
Perk up and change the flavor with lemon zest and lemon juice, salt and pepper. On each dinner plate make a wreath of washed, torn lettuce leaves Make an inner wreath of ratatouille, leaving some room in center of plate for tuna or chicken. Garnish with black olives and basil chiffonade.
Yield: 4 servings
All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6648 Posted to MC-Recipe Digest V1 #793 by 4paws@... (Shermeyer-Gail) on Sep 19, 1997
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