Instructions: * Note: One zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, and 1 fennel bulb, sliced 1/4-inch thick and grilled with olive oil, salt and pepper.

In a hot oven-proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add tumeric 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.

For the Basil-Tomato Slaw: In a bowl, combine everything and season. Check for flavor and set aside at room temperature.

For Plating: Serve the paella in the skillet drizzled with the slaw on top.

This recipe yields 4 servings.

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