Vegetarian Satay with Asian Pesto
Prep time: 25 minutes
Cook time: 10 minutes
Yield: 4 Servings
Ingredients
- 1 zucchini, sliced on the bias 1 inch thick
- 1 small eggplant, sliced in half, then in 1/4 inch slices
- 10 large shitake mushroom caps
- 4 scallions, 1 inch lengths
- 2 red peppers, cleaned and sliced into 1 inch squares
- wooden skewers soaked in water
Asian Pesto (or Peanut Pesto)
- 4 cups, roasted unsalted peanuts
- 2 cups for plating
- 2 large shallots, sliced
- 4 cloves sliced garlic
- 3 minced Thai chiles (serrano pepper is a good substitute)
- 3 Kaffir lime leaves (available at most good food co-ops)
- 2 stalks of lemon grass
- 1 tbsp of sugar
- 2 limes, juiced
- 2 cups peanut oil
- 1 cup basil leaves
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
- 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.