Vegetarian Satays with Asian Pesto

Description
The perfect way to start the day - a hot Asian take on vegetables, mushrooms, pesto, and skewers is made great on other vegetables or main dishes, and cooked to golden-brown, smooth perfection, as it keeps a red-hot aroma with the herbs and peanuts from the homemade pesto. Button mushrooms commonly replace the shiitake caps and work for this recipe.

For the skewer base

 * 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, plain only, reserving 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, brown or white only
 * 2 limes, juiced or (7 ¾ tbsp. lemon juice)
 * 2 cups peanut oil
 * 1 cup Thai basil leaves
 * ½ cup cilantro leaves
 * ½ cup mint leaves
 * 2 tsp. salt
 * 3 tsp. black pepper

Directions

 * 1) Prepare a hot grill.
 * 2) Skewer the slices individually.
 * 3) 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.
 * 4) In a food processor, add 2 cups peanuts, shallots, garlic, chiles, kaffir, and lemongrass and puree smooth.
 * 5) Add sugar, lemon or lime juice, and season. Drizzle with the remaining oil then add the herbs.
 * 6) Check for seasoning. Lay a bed of peanuts on a large plate.
 * 7) Serve the pesto in a bowl and surround with satays. Garnish with extra kaffir leaves or lemongrass.