Vegetarian Satays with Asian Pesto

Soak wooden skewers in water for at least 30 minutes to prevent burning during cooking.

Slice zucchini on the bias into ¼-inch thick pieces. Halve the small eggplant lengthwise, then cut into ¼-inch thick slices. Leave shiitake caps whole and clean with a damp cloth. Cut scallions into 1-inch lengths, separating white and light green parts from dark green tops.

Thread the soaked skewers by alternating zucchini, eggplant, shiitake caps, and scallion pieces, using about 2-3 pieces of each vegetable per skewer and ending with a scallion piece for balance.

Heat a grill pan or outdoor grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.

Place satays on the grill and cook for 4-5 minutes until grill marks appear and vegetables soften slightly.

Flip satays carefully and cook the other side for another 4-5 minutes until tender and charred in spots.

Transfer cooked satays to a serving platter and serve warm with Asian pesto on the side for dipping.