Vegetarian Satays with an Asian Pesto

Satays 1 each Summer Squash (cut into cubes) 1 each Zucchini Squash (cut into cubes 1 each Portabella Mushroom (cut into cubes) 12 each Cherry Tomatoes 1 stalk Celery (cut into squares) 12 each Button Mushrooms as needed Wooden Skewers 2 cups Olive Oil 1 tsp Kosher Salt 1 tsp Ground Black Pepper 1 bunch Fresh Basil (cleaned, stemmed, & chopped) 1 cup Chopped Garlic 1/2 cup Balsamic Vinegar

By Michael Morway

Preparation

Skewer all vegetables onto wooden skewers. In a large mixing bowl, combine salt, pepper, basil, garlic, vinegar; and mix well. While mixing ingredients, slowly drizzle all of the oil into the ingredients forming an emulsion. Place all vegetables in a deep pan and cover completely with the marinate. Keep tightly wrapped in refridgerator for no more than 24 hours (any longer in the marinate, and the vegetables will get really mushy!)

Asian Pesto

1 bunch Fresh Basil (stemmed & cleaned)

1# Fresh Spinach (stemmed & cleaned)

1/4 cup Chopped Garlic

1tsp Kosher Salt

1tsp Ground Black Pepper

1/4 cup Pine Nuts

1 tbsp Sesame Seeds

1/8 cup Hoisin Sauce as needed Olive Oil

Preparation

In a food processor, combine all ingredients except oil. Blend well. While machine is running, slowly drizzle oil until it reaches your desired thickness.

Plate Preparation

Grill off marinated vegetables on a char-broiler or in high temperature oven. Place skewers over a bed of rice, white or wild. Cover with Pesto sauce.

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