Vegetarian Satays

Vegetarian Satays:
3-4 zucchinis, sliced on the bias,
1/4-inch thick 1 small eggplant, sliced in half, then 1/4-inch slices
10 large shiitake caps or portobellos
4 scallions, 1-inch lengths
Wooden skewers soaked in water
Peanut Pesto:
2 cups roasted peanuts
2 large, sliced shallots
4 cloves sliced garlic
3 minced chile de arbol
2 stalks lemon grass, white part only, minced
1 tbl sugar
2 limes, juiced
2 cups peanut oil
1 cup basil leaves, chiffonade (very thin strips)
1/2 cup cilantro leaves, chiffonade
1/2 cup mint leaves, chiffonade
Salt and black pepper
Prepare a hot grill. Skewer the slices individually. The mushrooms 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. In a food processor, add 2 cups peanuts, shallots, garlic, chiles, and lemon grass and puree smooth. Add sugar, lime juice and season. Drizzle in remaining oil then add the herbs. Check for seasoning and leave chunky. Serve the pesto in a bowl and surround with satays. Garnish with extra lemongrass and some crushed peanuts.