T.G.I. Friday's Sizzling Vegetable Fajitas
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.
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.
