Home Dining Recipes Vegetarian Satay with Asian Pesto

Vegetarian Satay with Asian Pesto

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Prep time: 25 minutes
Cook time: 10 minutes
Yield: 4 Servings

Ingredients

  1. 1 zucchini, sliced on the bias 1 inch thick
  2. 1 small eggplant, sliced in half, then in 1/4 inch slices
  3. 10 large shitake mushroom caps
  4. 4 scallions, 1 inch lengths
  5. 2 red peppers, cleaned and sliced into 1 inch squares
  6. wooden skewers soaked in water

Asian Pesto (or Peanut Pesto)

  1. 4 cups, roasted unsalted peanuts
  2. 2 cups for plating
  3. 2 large shallots, sliced
  4. 4 cloves sliced garlic
  5. 3 minced Thai chiles (serrano pepper is a good substitute)
  6. 3 Kaffir lime leaves (available at most good food co-ops)
  7. 2 stalks of lemon grass
  8. 1 tbsp of sugar
  9. 2 limes, juiced
  10. 2 cups peanut oil
  11. 1 cup basil leaves
  12. 1/2 cup cilantro leaves
  13. 1/2 cup mint leaves
  14. Salt and pepper to taste

Prepare a hot grill.  Skewer the vegetables individually onto the pre soaked skewers (soak for at least and hour) The shitakes should have a scallion on each side.  Lightly oil and season the satay skewered vegetables on a hot grill, mark and criss-cross both sides, about 4 to 5 minutes each side. 

In a food processor, add 2 cups of peanuts, shallots, garlic, chiles, kaffir and lemon grass, puree until smooth.  Add Sugar, lime juice and season. Drizzle in remaining oil and then add Herbs (basil, cilantro and mint)

Lay remainder of peanuts on a large plate, place a bowl of the pesto on the center of the plate and surround with satays.  Garnish with additional herbs.