Vegetarian Satays with Asian Pesto

Ingredients

Vegetarian Satays:

• 1 zucchini, sliced on the bias, 1/4-inch thick
• 1 small eggplant, sliced in half, then 1/4-inch slices
• 10 large shiitake caps
• 4 scallions, 1-inch lengths
• Wooden skewers soaked in water

Peanut Pesto:

• 4 cups roasted peanuts, 2 cups for plating
• 2 large, sliced shallots
• 4 cloves sliced garlic
• 3 minced Thai bird chiles
• 3 kaffir lime leaves, chiffonade
• 2 stalks lemon grass, white part only, minced
• 1 tablespoon sugar
• 2 limes, juiced
• 2 cups peanut oil
• 1 cup Thai basil leaves
• 1/2 cup cilantro leaves
• 1/2 cup mint leaves
• Salt and black pepper

Directions

Prepare a hot grill. Skewer the slices individually. The shiitakes should have a scallion on each side. Lightly oil and season the satays and on a hot grill, mark and criss-cross both sides, about 4 to 5 minutes total. In a food processor, add 2 cups peanuts, shallots, garlic, chiles, kaffir, and lemon grass and puree smooth. Add sugar, lime juice and season. Drizzle in remaining oil then add the herbs. Check for seasoning.

Lay a bed of peanuts on a large plate. Serve the pesto in a bowl and surround with satays. Garnish with extra kaffir leaves or lemongrass.

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