Soak spelt 3-4 hours. Rinse, drain and bring to a boil with plenty of water. Reduce heat and simmer 20 minutes or until al dente. Drain.
Meanwhile, preheat oven to 200C. Mix veg and garlic with olive oil, thyme/rosemary & black pepper. Roast 40min until soft & charred at the edges, stirring 1-2 times. Add a squeeze of lemon when done.
Stir spelt into hot roasted veg, with sundried tomatoes and olives. Drizzle over balsamic vinegar and season with more pepper. Return to the oven for 5 minutes if serving warm.
Stir in the herbs and serve warm or cold with fresh salad leaves.