Ingredients

• 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
• 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

Instructions

1. 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.
2. 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.