Grilled Vegetarian Paella with Basil-Tomato Slaw

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  • Total: 1 hr 20 min
  • Prep: 10 min
  • Cook: 1 hr 10 min
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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)


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


  1. In a hot oven-proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add turmeric and stir for 2 minutes. Add stock and vegetables and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.;


  1. In a bowl, combine everything and season. Check for flavor and set aside at room temperature.
  2. PLATING: Serve the paella in the skillet drizzled with the slaw on top.