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a summer panzanella + a video!

Remember when I made a fresh and spring-y panzanella and I told you about my sheer and ridiculous-silly love for the classic, summertime version? Well, I’ve got a warm weather one here for you with a couple of  non-traditional (but incredibly delicious) elements like chopped kale, shaved shallots, peaches and my new fave: white balsamic vinegar. Yum-city for real. It’s the salad you make when you wanna win friends. Or just when you wanna win. Period.

If you want to go full-stop classic on this dish, you can check out my no-fussin’ version on Joanna Goddard’s blog this week. I’ve been reading A Cup of Jo for as long as I’ve known that blogs actually exist I think, so when Shoko asked me to contribute a recipe for Joanna’s “The best ________ you’ll ever have” recipe series, I was pretty floored/so excited to expand even more on my love of panzanella. It’s a two-for-one kind of deal today.

As a first-time addition here, my wonderful friend Joe (check out his website!) has made a really fun video and shot the pictures for this recipe too. We had a great time harvesting the goods, cooking it all up outdoors, enjoying a couple of cold beers and whatnot, so I hope you get the sense of that when you watch. My friends TK and Lesley made an ORIGINAL SONG for it too! Guh, heart is super full just thinking about that. You can listen to it again and again on the Make Haste Soundcloud page right here. So grateful to have such talented and kind friends, seriously. Luckiest gal.  When a community of generous creatives comes together, it is the best thing. Super smiles. In addition to that, they produce some pretty stellar individual/other work. You can check out Lesley’s talent on the Bad Passion homepage (also featured on Turntable Kitchen’s April 2012 mix!). TK’s work can be found here: Stone Orchard and on his Bandcamp page.

Happy summer to you all. Make some panzanella and soak up that beautiful sun :)

summer panzanella with peaches and kale
serves: 6
notes: I opt for white balsamic vinegar because it doesn’t impart a dark colour onto the bread. Feel free to use the darker, regular balsamic vinegar if that’s what you have though. The flavour is quite similar.

croutons:
4-5 cups tore up pieces of bread
2-3 tbsp extra virgin olive oil
salt and pepper

salad:
1 big shallot, peeled and thinly sliced
4-5 cups chopped tomatoes
2 peaches, pitted and roughly chopped
2 stalks of kale, stemmed and sliced
2 big sprigs of basil, leaves finely sliced (reserve some whole leaves for garnish if you like)
1/4 cup + 2 tbsp extra virgin olive oil
1/4 cup white balsamic vinegar
salt and pepper

Preheat the oven to 350 degrees F.

Place the tore up bread on a large, parchment lined baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat bread evenly in the oil. Bake for 15 minutes, flipping croutons at the halfway point to promote even browning. Remove from the oven and set aside.

Place the chopped tomatoes, peaches, kale and basil in a large bowl. Drizzle the oil and white balsamic vinegar on top and season the mixture with salt and pepper. Toss to combine. Add the cooled croutons and toss once more.

Let this mixture sit for 10 minutes or so so that the bread can soak up the juiciness from all the veggies and fruit. Serve with a big sprig of basil on top if you like.

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Carrie | acookgrowsinbrooklyn08/08/2012 - 9:24 am

Uhhhh…how rad is this video?? Awesome in every way – the recipe, the video, you! And beautiful panzanella (both of them).

Kathryn08/08/2012 - 9:27 am

Just perfect! Love the recipe + the video + the song + everything about this.

Shanna08/08/2012 - 9:29 am

Laura.

I am in total awe.

sarah08/08/2012 - 9:31 am

Love love love.
You are wonderful. xo

yossy | apt2bbakingco08/08/2012 - 9:36 am

Laura, you rule! I love how casual and natural you are when you’re cooking and this video really shows that, and an original song?! Super cool. I have been putting peaches in my salads all summer, but haven’t tried them in panzanella. I think I’ll just have to give this a go. Congrats lady!

Ashlae08/08/2012 - 9:37 am

Loving everything about this, Laura! The video is beautiful – and it’s pretty awesome (!!!) that your friends made an original song for it. Love, love, love. You rule.

The Rose Journals08/08/2012 - 9:55 am

This is so gorgeous. Love the video — definitely making this soon!

Much love!

Sofia08/08/2012 - 11:28 am

I love the video!! And holy panzanella…tomatoes, peaches, and KALE!! 3 of my favourite things. Thanks for sharing :)

Margarita08/08/2012 - 11:32 am

what a lovely video! so natural and so free. the panzanella looks good too! i’ve never had it with peaches before… that’s a great addition!

art and lemons08/08/2012 - 11:49 am

Fabulous all around!

Kelsey08/08/2012 - 11:56 am

You are infinitely cooler than I could ever hope to be.

Kasey08/08/2012 - 1:59 pm

I’m pretty much in love. Not only do I want to move to your house immediately, but I’m dying to have this for lunch now. Great job on the video and big, big congrats on the Cup of Jo feature! You must come visit SF soon! xo

la domestique08/08/2012 - 2:53 pm

This is fantastic, Laura. Every bit of it.

Dana @ Minimalist Baker08/08/2012 - 3:04 pm

Laura, this is absolutely stunning. I must know how you did the video!

Courtney08/08/2012 - 5:09 pm

If I didn’t already want to make this yummy panzanella based on the gorgeous photos, the video hooked me. Awesome video and recipe!!

Melissa // the faux martha08/08/2012 - 7:43 pm

Guuurrrrrllll! This is awesome.

Lauren at The Holy Kale08/08/2012 - 8:24 pm

I am SOOO Gitty!!! I cannot believe I have not been here before, nor seen any of your beautiful videos! Honestly, can I have your life? Being city-bound, there is nothing, absolutely nothing more appealing than picking your own fruit, pulling up your own vegetables…. and KALE, and then making it into this wonderful, delicious Salad!!! Yay :) I have a big family event next week, and this is perfect! Thank you, Your New Biggest Fan! big hugs for my fellow kale lover.

Libby with Lemony Thyme08/08/2012 - 10:08 pm

Your video made my day!!! Love.

Andrea @ LetLooseLittell08/08/2012 - 10:37 pm

The video + the music + the harvesting + summer = L.O.V.E. Seriously.

Hannah09/08/2012 - 12:23 am

love it! the song is an instant summer classic (it somehow already has the feel of memory to me, like it is familiar … love it). and the energy that comes through the screen, of friends collaborating and the pure joy of a summer meal together, is as delicious as the panzanella looks. Beautiful beautiful beautiful. Thanks for sharing – and thanks to your talented collaborators as well.

Zita09/08/2012 - 5:38 am

The first photo looks mouthwatering… big time! I’d eat this for lunch! The video is stunning!

colleen09/08/2012 - 10:28 am

Laura,
Great video, great music and wonderful recipe! We loved it.

Allywan10/08/2012 - 8:01 am

I love everything about this post.

Shoko10/08/2012 - 9:37 am

Love the video, and love the recipe! Thank you again for being a part of the series!! :)

Kris10/08/2012 - 2:59 pm

I love everything about this!! Such a wicked video! I’ve been wanting to make one myself & this is so inspiring. I also cannot wait to make this when I get home from my travels!

Adrienne14/08/2012 - 9:39 am

I love everything about this video, Laura! Nice job! Now you have me craving some panzanella for lunch :)

Elenore Bendel Zahn15/08/2012 - 5:31 am

Eeehhhhh, AMAZING! Can I please eat both, you, your garden, the panzanella and well, everything about this post!

Marvelous work, all of you!

Greenylicious LOVE

Weekly Top 10s | 80twenty16/08/2012 - 8:03 am

[...] Laura, you are so rad! [...]

Matt20/08/2012 - 3:12 am

Just made this recipe this weekend with my family and it was delicious. Perfect late summer recipe. And great for here in Southern California where it’ll stay hot for quite awhile longer.

[...] Summer Panzanella from The First Mess [...]

Nick @ Veggie Meal-Maker21/08/2012 - 7:02 pm

This looks amazing! (Bummed I couldn’t get the video to load!)

[...] enjoyed these burgers with this outstanding panzanella (which I have now made 3 times this week!). I also doubled the burger recipe which means [...]

Kalisha Bowry23/08/2012 - 1:04 pm

Made this yesterday and I was the super star at my book club. REALLY GOOD!!!!

[...] probably already saw this video from Laura’s blog featuring a summer panzanella, right? It’s [...]

Zee28/10/2012 - 6:39 pm

I love this salad! I made it once during the summer and I’ve modified it for fall by adding pears and apples instead of the peaches.

[…] is your favourite recipe  that you’ve posted? This summer panzanella with heirloom tomatoes, peaches and […]

Ashley25/08/2013 - 12:04 pm

Just found this post…love the vid!!!

Spring Panzanella | zestapeel23/05/2014 - 12:37 pm

[…] We promise this is no ordinary salad. This past summer, we found the most amazing recipe for a summer panzanella salad from The First Mess that deliciously pairs sweet summer peaches and tomatoes. My mom, (Karen) grew up next to a peach […]

[…]  I cannot physically allow you to take one more breath before showing you this Summer Panzanella With Peaches and Kale. […]

[…] 1 BIG salad More Summer Salad Recipes: Fresh Zucchini Salad from Bourbon and Honey Summer Panzanella with Peaches and Kale from The First […]

raw raspberry + vanilla chia pudding


I’m going to be straight with you guys: I made up a big batch of this raw and luscious raspberry chia pudding so that I could eat it for breakfast. It’s perfectly sweet, pretty pink, warm with vanilla, mega-rich with almonds and coconut oil… and crazy good for you. Its cool luxury feels a bit wrong at 8 am, but it is the most right thing ever. Yum.

I’ve been over the moon for chia seeds for a while. For such a small, unassuming little thing, there’s a ton of power bundled up within. Lots of hydration potential (it can absorb up to 9 times its weight in water!), more Omega-3s than flax seeds (without the strong taste), tons of fiber, complete protein (4 grams per ounce), and antioxidants to boot (a gazillion year shelf-life, seriously). They shine in plenty of applications (in a glass of water with lemon or lime, on top of salads, stirred into yogurt, mixed with granola, sprinkled in a smoothie, as a binding agent for egg-free baking etc) and they add so much.

The hydration/satisfaction aspect is what gets me the most. If I remember to work them into my breakfast, my tendency for mid-morning and late afternoon snacking vanishes without a thought because they ramp up the satiety factor with all of that gelling/water absorption action. It’s a handy little dietary addition in the warm months when staying hydrated is more urgent. My skin leans toward dryness all year, but it’s noticeably more supple and just generally super lovely feeling if  I’m making the effort to eat a good spoonful of these seeds a day. Actually. One tiny change = huge effect in the long view. Just amazing, that’s all I can say.

This lovely and nourishing pudding is my latest contribution for the Toronto Vegetarian Association‘s monthly newsletter, so you’re welcome to check it on their website if you like (or sign up for the fantastic eLifelines newsletter if you live around the GTA and want to be in the know). It’s so fun to see the little seeds soak up what is essentially a sweetened raspberry almond milk made super luxe with coconut oil and vanilla. They’re like super orbs of pink richness all lined up in a pretty glass. Did I mention it’s an amazing post-workout food? If you like to nerd out on nutrition facts like me, you can peep the accompanying write-up here. It’s officially the summer of chia seed power, friends.

raw raspberry and vanilla chia seed pudding
lightly adapted from Coconut & Quinoa
serves: makes 5-6 cups (a whole lot)
notes: As stated above, I love eating this for breakfast with lots of fresh fruit. Stir a handful of oats in there and you’ve got yourself a fairly hearty morning meal. Also, this pudding evokes that slippery tapioca-ish quality that is either love or hate. Just keep that in mind :)

1 cup raw almonds, soaked at least 5 hours
4 cups filtered water
2 cups fresh raspberries (or thawed, frozen ones)
½ cup raw agave nectar, maple syrup, raw honey etc.
2 tbsp soft extra virgin coconut oil
1.5 tbsp vanilla extract
pinch of salt
½ cup chia seeds (white or black)

Combine the soaked almonds, 4 cups of water, raspberries, agave nectar, coconut oil, vanilla extract and salt in a blender pitcher. Blend mixture on medium-high speed for 1 minute, until liquified.

Strain mixture through a fine mesh sieve (or nut milk bag if you have one) into a medium-large bowl. At this point you will have a sweet, rich, raspberry flavoured almond milk essentially.

Place the chia seeds into another large bowl. Pour the raspberry almond milk on top slowly. Whisk vigorously to combine and prevent clumping of the chia seeds.

Allow the mixture to sit for a good hour so that the chia seeds can do their thing and thicken up the mixture to a pudding consistency. I find the taste and texture is truly bang-on after an overnight soak in the fridge. Whisk it up here and there to further prevent clumping of the seeds.

Serve pudding with fresh raspberries, shredded coconut, chopped almonds, cacao nibs or anything else you like on top. Store leftovers in a sealed container in the fridge.

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Kathryn01/08/2012 - 8:39 am

What a perfect breakfast! I do like something sweet in the morning and this looks like it would satisfy that craving whilst still getting my day off to a good start. So pretty too!

Carrie | acookgrowsinbrooklyn01/08/2012 - 10:11 am

My husband has a newfound obsession with chia seeds – he eats them every morning in oatmeal. While he hasn’t been successful in getting me on board with them, I think this pudding just was.

Wholesome Hedonist01/08/2012 - 11:06 am

I seriously JUST tweeted that I needed to find a good chia pudding recipe, as the one i tried was a tasteless, gelationous mess. Truth be told, I didn’t think it was possible. And then here I find it! Can’t wait to try it!

Becky01/08/2012 - 12:57 pm

This sounds and looks delicious. I’m wondering – could I leave out the coconut oil and perhaps substitute coconut milk? or something else besides oil? thanks.

Laura01/08/2012 - 1:56 pm

Hi Becky! You could leave it out completely if you like. I only add it because I love the richness and light coconut flavour that it imparts. Would be totally fine without it though :)
-L

Eileen01/08/2012 - 2:23 pm

Hey, there’s nothing wrong with pudding for breakfast–especially when it’s crammed full of fruit and grains! I haven’t worked with chia seeds yet, but I keep hearing about how great they are…I should probably give them a try, huh?

Kelsey02/08/2012 - 1:30 pm

LOVE chia pudding. I’m all over the texture but it gives Shaun the shivers… more for me. And hey, look at that smile! I feel like I say this all the time, but you are just beautiful! Happy women are the most beautiful women.

sara02/08/2012 - 8:15 pm

I’m a tough sell on texture, but it may be overlooked for that great nutritional info! Thanks for the tips, this looks great, Laura.

sarah02/08/2012 - 11:22 pm

Lovely. Really, every post your photos are more and more gorgeous.
And it’s nice to see you! You’re a cutie. ;)

Kris03/08/2012 - 2:51 pm

You’ve highlighted their nutritional bang so well! It is amazing to me, even as someone who wholeheartedly believes in diet as a basis for disease prevention and cure (blah, blah, boring, I know-but it’s true!), how much diet has an impact on our overall well-being. I’m studying Naturopathic medicine and I am floored a regular basis by the way that food affects people’s health and day-to-day wellness. Chia is so good for you and you don’t even need the nutritional info to know that. You’re obviously seeing the benefits first hand–the best way!!

PS. Love the picture. You have a fantastic smile.

Hannah03/08/2012 - 11:29 pm

Hi Laura – first of all, that comment about your smile is spot on. Beautiful! Second, this pudding rocks. We have been eating chia seeds in our tortillas, breads, and other baked goods for about a year now – so easy to add a spoonful or two, and so healthy. I have never tried one of the many ‘pudding’ recipes until now though — they always seemed a little rubbery and/or scary looking. But this one! I love the way the chia seeds fluff up pink. Also, I used store-bought almond milk, for what it’s worth. Surely less amazing, but I didn’t feel like I could handle straining anything after the day I had with my kiddos ;)

Basil04/08/2012 - 6:34 am

This looks so simple, and so healthy! I tried chia pudding once before, and didn’t like it too much. I’ve been wanting to give it another go, though. And the addition of oats sounds great, too.

Y05/08/2012 - 8:03 am

Love the pictures! I’ve tried chia puddings before and wasn’t terribly convinced by the result, but I’m definitely bookmarking this to try.

Smash10/08/2012 - 12:01 pm

Incredible photographs!

thefoodbucketlist15/08/2012 - 6:37 pm

This looks absolutely amazing and delicious. It’s healthy too! Thanks for the recipe–will definitely try it. :D

Jessica19/08/2012 - 4:15 pm

Mmm! Chia seeds are the best thing since sliced bread. I am so excited to try this recipe! thanks for sharing :)

Andrea06/09/2012 - 11:12 am

I only have ground chia seeds at home. Would it be okay to use them instead of whole ones?

Laura06/09/2012 - 4:24 pm

Hi Andrea,

The ground chia seeds would certainly thicken up the mix, but the texture will be totally different than if you used whole seeds. It might resemble more of a thick porridge. Let me know how it goes if you try it out.
-L

[...] is an amazing version of chia pudding, that answers all the why-to eat chia seeds [...]

Sara Jean04/03/2013 - 12:55 am

I’m super excited to try this recipe. I’ve been looking for a yummy way to incorporate chia seeds into my diet. If I just use store bought almond milk, how many cups should I use?

Laura Wright04/03/2013 - 4:16 pm

Hi Sara! I would use 4 cups of almond milk! If you find it’s getting too thick for your liking, you can always add more :)
-L

Cassy23/03/2013 - 2:59 am

I’ve just found your website searching for some raw recipes and I love it. Your photos are gorgeous; I could just keep scrolling through to look at them all!

Daria13/04/2013 - 10:16 pm

This looks really good! I normally have some chocolate chia pudding as a second breakfast (almond milk, chia, raw cacao powder, cacao nibs, nuts, figs and sea salt, topped with some fresh berries).
I have a question regarding your recipe: since you blend nuts with all other stuff, what would you do with the pulp? I dehydrate and grind it into an almond meal, but not sure about doing it in this case

Laura Wright15/04/2013 - 8:36 am

Hey Daria! You could definitely blend the almond milk pre-raspberries, vanilla etc (so just the almonds + water) so that you could strain out and use the pulp. Then just blend the strained milk with all of the flavour elements afterward and carry on with the recipe as you like :) Also, your second breakfast with chocolate chia pudding and all the goodies sounds AMAZING!
-L

Talara20/04/2013 - 1:32 am

This recipe is absolutely wonderful, I make a big batch at least once a week though have found I reduce the amount of water to 3 1/2 cups, otherwise the pudding does not set to the right consistency. As I don’t have access to coconut oil I sprinkle desiccated coconut on top with fresh blueberries and gluten free muesli, so yummy!! Thank you for this recipe :)

[...] chia granola bowl serves: 3-4 notes: If you aren’t into chocolate, you can always make raspberry + vanilla chia pudding, just a thought [...]

HL02/05/2013 - 1:51 am

this looks absolutely amazing! cannot wait to make this! just one question, how long is its shelf life?

Laura Wright02/05/2013 - 7:32 am

Hi HL, since fresh raspberries are involved I wouldn’t go longer than 4 days with it in the fridge.
-L

kmswan02/05/2013 - 11:31 am

I <3 you for this.

[...] (For other versions of chia pudding, check out Deliciously Organic and The First Mess) [...]

[...] Raspberry, Almond and Coconut Chia Pudding (modified from The First Mess) [...]

Anne05/08/2013 - 9:10 pm

Hi-
This looks great! I’m wondering if a blender is totally key, here–or if it might be possible wt a food processor?
Thanks!
Anne

Laura Wright06/08/2013 - 8:26 am

Hey Anne,
I use the blender because it helps to create a raspberry and almond milk of sorts to mix with the chia.If you’re using a food processor, you may have to run the motor longer to get it to a full liquid consistency. Most definitely use a fine strainer for the liquid before adding the chia seeds to it! Hope that helps :)
-L

[…] thefirstmess.com […]

[…] Raw Raspberry & Vanilla Chia Pudding / The First Mess […]

amy parkinson14/01/2014 - 8:43 pm

I stumbled upon your site today…it’s WONDERFUL! I’m wondering if I can substitute coconut milk for the almond milk to make the pudding. I’m currently doing a cleanse and almond milk is discouraged.

Laura Wright14/01/2014 - 8:53 pm

Hi Amy, yes coconut milk would be AMAZING in this :)
-L

[…] batches of both this chia lemonade and this blueberry pomegranate chia fresca this summer.  This raspberry and vanilla chia seed pudding looks so good as do these almond and chia seed […]

[…] Click Here for the Recipe […]

slave-free tomatoes + a recipe for you

Our tomato plants are getting bigger. We’re enjoying that iconic taste of summer more often now with a bit of salt, on sandwiches, salads, in any old place they fit. The glut of them is coming on, I can sense it.

They started as images and descriptions in a seed catalogue that we would flip through on grey winter days, something to look forward to, images of sunshine and ripeness. The seeds arrived, they were planted in March under a careful lighting rig. Little sprouts shooting up beside popsicle sticks bearing their names. They got bigger. The pots would be taken outside for a day of sunshine and lovingly brought into the garage for the still cool early spring nights. Regular mildness found these plants in the ground quickly. Watering, staking, weeding, care, diligence and waiting. Now baskets of little blushing tomatoes sit on the counter every day.

This image of slow and careful gardening is sunny and idyllic, I know. The purpose and message of this post is a touch more harsh though, it is less about the recipe and the life story and more about awareness and action.

It is certainly true that not all tomatoes arrive to the table by the same chain of transit. Shocking abuses of human rights and repeat incidents of outright slavery are prevalent in the supply chain of American supermarket tomatoes (and many other crops to be sure). “The sweat shops of the soil” is a comparison that has been made since the 1960′s. Men, women and children who harvest crops for the best-fed nation on earth earn barely enough to feed themselves and are forced to work, in some cases against their will. From seed to plate, over several years, these conditions endure in order to supply major supermarkets.

This CBS special titled “Harvest of Shame,” a revisitation of a revolutionary documentary from 1960, is particularly illuminating in terms of the struggle of migrant workers in the United States. When Nicole of The Giving Table/Eat This Poem contacted me about offering a post to raise awareness on the plight of agricultural workers in America, I couldn’t refuse the opportunity. There are so many positive and simple courses of action to follow this up with.

I always say this with food and purchases in general, but in terms of whatever ideology you want to see prevail, you must vote with your dollars. That is a course of action that is tangible and real, your purchase is your voice. A farmer’s market or CSA (or garden-grown) tomato should be your first choice, if accessible. It is a direct link to a responsible grower in your community. There are no questions or mystery in terms of that product’s fairness. If you can, choose these options above all for your tomato purchases.

Are major supermarkets your only source for fresh produce? Are you unsure on the source of their tomatoes? There’s a simple way to find out. Ask them. Don’t get the answer you want? Ask the CEO of that supermarket chain to join the Fair Food Program by clicking here (it’s so easy). Whole Foods and Trader Joe’s have already done this (buy your tomatoes there if there’s one in your area). By asking them to agree to a 1.5 cents increase per pound for fair tomatoes, you can support the abolishment of slavery, child labor and sexual harassment on Florida’s tomato farms. For more information on how you can get involved, check this page from the International Justice Mission’s Recipe For Change Summer 2012 campaign. Pressure from consumers, their dollars and cents, can sway this in a positive direction. The call to action here is so simple for a result that could be truly great.

There’s plenty of bloggers joining in the fight. For a thorough list and more fantastic tomato recipes, check The Giving Table’s page.


grilled vegetables with roasted tomato & chili vinaigrette
dressing adapted from The Candle Cafe Cookbook by Joy Pierson and Bart Potenza
serves: makes 3ish cups of dressing
notes: I add chilies and smoked paprika here to make it lively, but feel free to go in whatever direction you like. Maybe extra garlic or different herbs? Up to you. Also, chopping up all of the grilled vegetables and mixing them up with the dressing, herbs and pine nuts makes a fantastic chopped salad.

vinaigrette:
1.5 cups grape/cherry tomatoes, halved
1 small chili, seeded and halved (I used a cherry hot pepper)
2 garlic cloves
1/2 cup red wine vinegar
1 tsp Spanish smoked paprika
handful of basil leaves
3/4 cup + 2 tbsp grapeseed oil
salt and pepper

vegetables (what I used):
3 stalks of kale
1 bunch green onions
2 bell peppers, stems and seeds removed
1 zucchini, cut into wedges
2 ears of corn, husks removed
1 skewer full of grape tomatoes
grapeseed oil for drizzling
salt and pepper

to serve:
2 sprigs of basil, leaves finely sliced
1/4 cup pine nuts, toasted if you like

Preheat the oven to 400 degrees F.

On a large baking sheet, combine the halved tomatoes, chili and garlic cloves. Drizzle 2 tbsp of the oil on top and sprinkle with chopped thyme, smoked paprika, salt and pepper. Toss everything together until vegetables all have a thin coating of oil.

Roast until vegetables are tender and slightly darkened, about 20 minutes. Remove from the oven and set aside to cool.

Place cooled roasted vegetables in the pitcher of a blender. To this, add the red wine vinegar and a bit more salt and pepper. Blend on medium-high speed until liquified. With the motor on low, remove the little top opening on the blender lid and slowly drizzle in the oil as the blender continues to mix. Once you’ve added all the oil and you have a smooth homogenous mixture, turn the motor off and remove the pitcher from the base. Taste the vinaigrette for seasoning, adjust, and set aside.

Preheat your grill to high. Drizzle the vegetables with the grapeseed oil and season with salt and pepper. Toss them around to make sure most surfaces are coated in the oil.

Place vegetables on the grill, starting with the peppers, zucchini and corn cobs.  Grill until char marks appear and the vegetables become slightly tender. In the last minute of grilling these vegetables, place the kale, green onions and tomato skewer on the grill, flipping often to promote quick and even browning. Remove when kale is slightly wilted and charred. The skin on the tomatoes should blister and peel back.

To serve: place grilled vegetables on a serving dish. Drizzle with the roasted tomato vinaigrette and top with the basil and pine nuts.

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Kathryn24/07/2012 - 9:42 am

You and all the other bloggers who are taking part in this campaign are doing such a wonderful thing and I’m hopeful that it will lead to real change. A delicious sounding recipe too, love that spicy vinaigrette.

sarah24/07/2012 - 11:06 am

Beautiful, as always. So glad to see you taking part!

Carrie | acookgrowsinbrooklyn24/07/2012 - 11:42 am

This recipe is summer on a plate! Thanks for sharing the CBS video, can’t wait to check it out.

Ashlae24/07/2012 - 12:35 pm

You are blowing my mind with this recipe, Laura. Such a beautiful assortment of vegetables – and the vinaigrette sounds delicious.

Hannah24/07/2012 - 3:03 pm

Amen sister! Beautiful recipe, beautiful photos, thoughtful and careful explanation of the farmworkers situation. Everyone who eats in the western world should watch Harvest of Shame. Thanks for sharing.

Nicole @The Giving Table24/07/2012 - 4:46 pm

Love that the corn is just dripping with tomatoes! Gorgeous recipe, and a thoughtful post. Thanks so much for being part of the movement today.

Elizabeth A.24/07/2012 - 8:06 pm

The prettiest tomato recipe I’ve seen all day!

Kasey25/07/2012 - 1:12 pm

Its so inspiring to see these posts from my some of my favorite food bloggers. I wish I would have been able to get my act together in time after my vacation to take a stand with you all. It’s incredible that these things still happen and it’s inspiring to see my ‘colleagues’ coming together to fight back.

Libby with Lemony Thyme25/07/2012 - 3:34 pm

Naturally Ella’s post of the slave-free tomato movement brought me to your site. Lovely! I will visit often.

raechel25/07/2012 - 5:54 pm

So important, thank you for posting this. I spent my entire time in undergrad helping organize local boycotts in alliance with the Immokalee Farmers, and am happy to say there were some victories along the way! (But not enough!)

la domestique26/07/2012 - 1:59 pm

I love the flavor of smoked paprika and this recipe truly looks like a celebration of the bounty of summer. You’re so right about voting with our dollars. Companies want to make money, and if we all stand up together and refuse to buy their slave picked tomatoes, it will change lives.