Ratatouille, second time around (mf)

Yield: 4 Servings

Measure Ingredient
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
Basil chiffonade

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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