Vegan 15 Minute Ratatouille with Gary Barlow Bosh TV

15 Minute Ratatouille with Gary Barlow

  • Simple
  • 0:15 m
  • 15 ingredients

The one where Gary Barlow was in our kitchen! British songwriting legend and all round lovely guy, Gary Barlow came to the BOSH! studio to cook some delicious vegan food with us. In this video, Henry shows Gary how to make a super quick, super healthy Ratatouille Roulade that can be enjoyed for a family dinner idea and then for lunch the next day! A great sustainable food idea by batch cooking.

Serves: 2

Ingredients

For the ratatouille rose

  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ½ aubergine finely sliced
  • 1 courgette finely sliced

For the tomato sauce

  • 1 tbsp olive oil for frying
  • 1 tbsp tomato purée
  • 1 handful of basil leaves small
  • ½ tsp sugar
  • ½ red onion minced
  • 2 garlic cloves minced
  • 1 x 400g can of chopped tomatoes good quality
  • Salt & pepper to taste
  • ½ dried thyme
  • 2 tbsp mixed seeds

To serve

  • 2 tsp balsamic glaze
  • 1 handful of garden peas
  • 1 small bag of mixed salad
  • 1 pouch of microwavable lentils

Before you start

Griddle pan | Cocktail sticks | Tupperware boxes

Step 1

Cooking the aubergine and courgette

  • Put the aubergine and courgette slices into a mixing bowl, drizzle over olive oil, season with salt and pepper and mix the slices together so they’re well covered
  • Heat up the griddle pan so it’s nice and hot and carefully lay the slices of aubergine and courgette on it, griddle them for 2-4 minutes on each side to ensure you have nice, defined lines (you will need to do this in stages)
  • Place the griddled slices of vegetables on a plate and leave them to cool down

Ingredients

  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ½ aubergine finely sliced
  • 1 courgette finely sliced

Step 2

For the sauce

  • Put a frying pan on the stove, heat up the olive oil, pour in the onion and fry it until it’s translucent (roughly 3-4 minutes)
  • Add the garlic to the pan and fry it until you’ve released the aromas
  • Add the tomato puree and dried thyme to the pan and stir everything together so the onions and garlic take on the colour of the tomato puree. Season the tomato sauce with salt and pepper
  • Pour the chopped tomatoes into the pan and stir them into the onions, turn the heat of the stove down so the tomatoes are simmering gently
  • Rip the basil leaves into the tomato sauce and stir them round

Ingredients

  • 1 tbsp olive oil for frying
  • 1 tbsp tomato purée
  • 1 handful of basil leaves small
  • ½ tsp sugar
  • ½ red onion minced
  • 2 garlic cloves minced
  • 1 x 400g can of chopped tomatoes good quality
  • Salt & pepper to taste
  • ½ dried thyme

Step 3

Creating the vegetable rose

  • Go to the plate of griddled vegetables, neatly place the slices on top of each other, making sure there’s a short lip popping out from the bottom of every slice. These lips should create a step effect.
  • Roll the vegetables up into a rose shape, put the ‘rose’ on its side and pierce it with 4 cocktail sticks to help it keep its structure

Ingredients

  • 2 tbsp mixed seeds

Step 4

For the lentils

  • Put the pouch of puy lentils and bowl of garden peas in the microwave and cook them according to the packets
  • Take the lentils and peas out of the microwave, pour the lentils into the bowl containing the peas and fold them together

Ingredients

  • 1 handful of garden peas
  • 1 pouch of microwavable lentils

Step 5

Time to serve

  • Transfer half the lentils and peas into the centre of your tupperware boxes
  • Use a ladle to pour the tomato sauce all the way around the edges of the puy lentils
  • Place the ratatouille roses into the centre of the boxes, neatly sprinkle salad leaves and mixed seeds around the roses and garnish with a touch of balsamic glaze
  • Put the lids on the boxes and place them in the fridge

Ingredients

  • 2 tsp balsamic glaze
  • 1 small bag of mixed salad