Main Ingredients:

See below ingredients and instructions of the famous recipe

Cooking Preparation of the Recipe:

8 oz. chopped cilantro, for pesto 3 cloves garlic, for pesto
1/2 cup olive oil, for pesto
salt and pepper, to taste, for pesto
2 oz. freshly grated Parmesan cheese, for pesto 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. Saute 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.
T.G.I. Friday's Sizzling Vegetable Fajitas 378

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