T.G.I. Friday's Sizzling Vegetable Fajitas
8 oz. chopped cilantro
3 cloves garlic
1/2 c olive oil
salt and pepper, to taste
2 oz. freshly grated Parmesan cheese
1 medium onion, sliced
1/2 tbsp. margarine
Carrots, zucchini and yellow summer squash, cut julienne−style
Broccoli and cauliflower, cut into small florets
Green pepper and mushrooms, thinly sliced
Snow peas, whole
Juice of 1/2 lemon
3 flour tortillas, warmed
Lime wedge, for garnish
To make pesto, put cilantro and garlic in a food processor and process until finely chopped. With machine on, gradually add olive oil. Season and blend in cheese.
Slice enough onion to equal about 1/2 cup. Sauté with margarine in a small cast−iron skillet over medium−high heat. Cook past translucent stage until browned, about six to eight minutes.
Prepare about 2 cups of vegetables (the combination depends on personal taste). Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium−high heat. When almost at al−dente stage, add sliced mushrooms. Continue cooking for about one minute. (The remaining pesto can be refrigerated for future use.)
Place vegetable mixture over sizzling onions, then spoon vegetable−onion mixture into center of warmed tortillas. Top with condiments (guacamole, sour cream, shredded Cheddar cheese, salsa) to taste, then roll up tortillas.