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Spelt Ratatouille Bake

Spelt Ratatouille Bake

Fresh, Wholesome & Colourful

This Spelt Ratatouille Bake brings vibrant vegetables and wholesome grains together.
It layers spelt with aubergine, courgette, tomato, and capsicum, all baked in a tangy herb sauce. The result is rich, warming, and full of texture. It works as a main or a side, and it holds up well on a buffet or in leftovers.

Why You’ll Love It

You get depth of flavour with minimal fuss.
There’s no need to peel every vegetable—just slice and layer. The spelt base adds chew and fibre. You can prep ahead and bake when guests arrive. This dish tastes like effort but comes together quite simply.

Prep Time 20 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr 10 mins
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 4
Estimated Cost: 7.00
Calories: 380
Best Season: Summer
Dietary: Vegetarian
Description

A layered vegetable bake combining spelt grains, aubergine, courgette, tomatoes and peppers in an herby sauce. Nutritious, flavourful, and simple to make. (Approx. 40–50 words)

Ingredients
  • 150 g Spelt (pearled) (rinsed)
  • 1 Aubergine (cut into 1 cm slices)
  • 1 Courgette (sliced)
  • 1 Red Bell Pepper (sliced)
  • 1 Yellow Bell Pepper (sliced)
  • 400 g Canned Chopped Tomatoes
  • 1 tbsp Tomato Puree
  • 2 tbsp Olive Oil
  • 1 Onion (finely sliced)
  • 2 cloves Garlic (minced)
  • 1 tsp Dried Thyme
  • 1 tsp Dried Basil
  • ½ tsp Sea Salt (or to taste)
  • ¼ tsp Black Pepper
  • Fresh basil leaves (to serve)
Instructions
    Preheat oven:
  1. 1
    Set oven to 180 °C (fan 160 °C) / 350 °F.
    2. Cook spelt:
  2. 2
    In a pot, cover spelt with 2× water, bring to boil, reduce heat and simmer 20 minutes or until tender. Drain excess water.
    3. Prepare sauce base:
  3. 3
    In a frying pan, heat olive oil. Sauté onion and garlic until soft. Add canned tomatoes, tomato puree, thyme, basil, salt, and pepper. Simmer 5 minutes.
    4. Layer vegetables and spelt:
  4. 4
    In a baking dish, spread half the sauce. Add half the spelt. Layer aubergine, courgette, and bell peppers. Top with remaining spelt and sauce.
    5. Bake the dish:
  5. 5
    Cover dish with foil. Bake 30 minutes. Remove foil, bake additional 10–15 minutes until vegetables soften and edges brown.
    6. Rest & serve:
  6. 6
    Let rest 5 minutes. Garnish with fresh basil leaves. Serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 380kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Sodium 360mg15%
Potassium 820mg24%
Total Carbohydrate 52g18%
Dietary Fiber 9g36%
Sugars 10g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Slice vegetables evenly so they cook at the same rate.
  • You can layer in a different order; no strict sequence.

Substitutions & Variations:

  • Grain swap: Use quinoa, barley, or brown rice instead of spelt.
  • Add protein: Stir in cooked chickpeas or cannellini beans into the sauce.
  • Herb variation: Use fresh herbs like thyme, rosemary or oregano if available.
  • Make ahead: Assemble dish a few hours ahead and refrigerate; bake when needed.
Keywords: ratatouille, spelt bake, vegetable dish, healthy, simple dinner

Tips & Variations

  • Boost flavour: Add a drizzle of aged balsamic vinegar before serving.
  • Crispier top: Sprinkle grated Parmesan or vegan cheese before final bake.
  • Add heat: Include chilli flakes or a pinch of smoked paprika in the sauce.
  • Seasonal swap: Use yellow courgette or green peppers depending on season.

These tweaks let you make the dish your own while keeping it straightforward.

Conclusion

Give this Spelt Ratatouille Bake a try on a summer evening or when you want a warming, veg-loaded dinner. It combines wholesome spelt, vibrant vegetables, and comforting sauce in one dish. Let me know how you top it or adapt it—your feedback helps make it better each time.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-ratatouille-bake/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!