Ingredients
Satays:
1 zuccini sliced into 1/4-1/2 inch slices
1 small eggplant cut into 1 inch cubes
1 large red pepper cut into 1 inch squares
10-15 shiitake mushrooms
1 bunch scallions cut into 1 inch slices
Peanut Dipping sauce:
2 1/2 cups unsalted peanuts
3 large cloves garlic
3 shallots
3 small chilis
2 kafir lime leaves
2 stalks of lemon grass
1 1/2 tablespoons sugar
1/2 tsp. fresh ginger
juice of 2 medium sized limes
1 cup fresh basil leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 1/2 cups peanut oil
salt and freshly ground pepper
Preparation
To prepare sauce: place peanuts, garlic, shallots, chilis, lime leaves, and lemon grass into a food processor. Puree until smooth paste forms. Add sugar, lime juice and check for seasonings. Add fresh herbs, turn on processor and drizzle in peanut oil until smooth. Check once more for seasonings.
Preheat grill or grill pan to med-high flame. Skewer vegetables onto sticks. Lightly coat with cooking spray, season with salt and pepper and grill on both sides about 5 minutes.
Serve with peanut sauce.
