Grilled Vegetarian Paella with Basil-Tomato Slaw

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