Grilled Vegetable Barley Risotto with Marinated Portobello Steak

Ingredients

• 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
• 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
• 2 cups basil leaves
• 1 cup spinach
• 1 cup canola oil
• 1/2 teaspoon salt

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