Grilled Vegetarian Paella with Basil-Tomato Slaw

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Olive oil to cook

4 cups basmati rice

5 minced large shallots

1 tablespoon garlic

1 heaping tablespoon minced ginger

Salt and black pepper to taste

1/2 tablespoon turmeric

6 cups vegetable stock

4 cups mixed grilled vegetables, 1/2-inch dice (1 zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, 1 fennel, 1/4-inch thick sliced and grilled with olive oil, salt and pepper)

BASIL-TOMATO SLAW:

1 bunch Thai basil (2 cups picked leaves)

3 heirloom tomatoes, julienned, different types and colors if possible

1 red onion, sliced

1 minced jalepeno

1/4 cup balsamic vinegar

1 tablespoon Chinese black vinegar

1/4 cup extra virgin olive oil

Salt and black pepper to taste