Panzanella originated in the Italian countryside, where enterprising home cooks would combine surplus vegetables with slightly stale bread for surprisingly delicious results. The name comes from pane (bread) and zanella (soup bowl).

This veg-packed recipe, from Higgidy Clever with Veg, is cooked in a single roasting tin, letting the oven do the lion’s share of the work, with very little washing up to do at the end…

METHOD
1. Preheat the oven to 200°C/180°C fan/Gas Mark 6.
2. Place the bread in the roasting tin and drizzle with half the olive oil.
Roast for 15 minutes, or until golden and crunchy. Season and transfer to a plate.
3. Place the mangetout, sugar snaps, asparagus and spring onions in the empty roasting tin (no need to wash it). Drizzle with the remaining olive oil and cook in the oven for 15 minutes.
4. Meanwhile, place the dressing ingredients in a clean screwtop jar and shake well to combine.
5. Place the peas, fennel shavings and lettuce leaves in a large serving bowl. Add the hot veg and crispy croutons, pour over the dressing and toss lightly to combine.

SERVES 6
Ready in 35 minutes

EQUIPMENT
Large roasting tin, about 35 × 25cm

INGREDIENTS
200g slightly stale ciabatta or sourdough bread, torn or cut into 2–3cm chunks
4 tablespoons olive oil
150g mixed mangetout and sugar snaps, left whole or cut in half lengthways
1 bunch of asparagus (about 250g), woody ends discarded, then spears cut in half
3–4 spring onions, finely sliced
50g peas, defrosted if frozen
1 small fennel bulb, very thinly shaved on a mandoline
2 Little Gem lettuces, leaves separated
Salt and freshly ground black pepper

FOR THE DRESSING
60ml extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard 1 teaspoon sugar
1 teaspoon capers
Handful of soft summery herbs
(e.g. dill, mint, basil, oregano), roughly chopped

Veg-packed puds: Carrot & yogurt brunch cake

> More from Clever with Veg: Carrots, oats and Greek yogurt take centre stage in this wonderfully fresh-tasting brunch cake recipe.

Higgidy Clever with Veg: Fabulous, Fuss-free Vegetarian Recipes by Camilla Stephens is published by Mitchell Beazley, an imprint of Octopus, at £26 – out now. Photography by Jason Ingram. Recipes featured with permission of the publisher.