Vegetarian Satays with Asian Pesto

Ingredients

 * 1 zucchini, sliced on the bias, ¼-inch thick
 * 1 small eggplant, sliced in half, then ¼-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
 * ½ cup cilantro leaves
 * ½ cup mint leaves
 * salt and black pepper

Directions

 * 1) Prepare a hot grill.
 * 2) Skewer the slices individually.
 * 3) The shiitakes should have a scallion on each side.
 * 4) Lightly oil and season the satays and on a hot grill, mark and criss-cross both sides, about 4 to 5 minutes total.
 * 5) In a food processor, add 2 cups peanuts, shallots, garlic, chiles, kaffir, and lemon grass and puree smooth.
 * 6) Add sugar, lime juice and season.
 * 7) Drizzle in remaining oil then add the herbs.
 * 8) Check for seasoning.
 * 9) Lay a bed of peanuts on a large plate.
 * 10) Serve the pesto in a bowl and surround with satays.
 * 11) Garnish with extra kaffir leaves or lemongrass.