Grilled Vegetable Barley "Risotto" with Marinated Portobello Steak

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1/2 cup canola oil

1 tablespoon minced garlic

1 zucchini, sliced lengthwise, 1/4-inch thick

1 red onion, sliced in rings, 1/4-inch thick

1 eggplant, sliced lengthwise, 1/4-inch thick

1 red bell pepper, de-seeded and sliced

4 scallions

2 tablespoons butter

4 minced shallots

2 to 3 cups hot vegetable stock

2 cups barley

1/3 cup grated Parmigiano-Reggiano

Salt and black pepper

Marinated Portobello Steaks, recipe follows

Basil Oil, recipe follows

Basil sprigs, for garnish

Marinated Portobello Steaks:

4 large portobello caps, de-stemmed

1/4 cup Dijon mustard

1 tablespoon minced garlic

1/4 cup thin soy sauce

1/3 cup canola oil

1/3 cup red wine

1 teaspoon coarsely ground black pepper

Basil Oil:

2 cups basil leaves

1 cup spinach

1 cup canola oil

1/2 teaspoon salt