Vegetarian Satays with Asian Pesto Recipe | Ming Tsai | Food Network

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