Clone T.G.I. Friday’s Sizzling Vegetable Fajitas Recipe

8 oz. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 cup olive oil, for pesto
1/8 tsp. salt, or to taste, for pesto
1/8 tsp. pepper, or to taste, for pesto
2 oz. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tbsp. margarine
juice of 1/2 lemon
3 flour tortillas, w armed
lime wedge, for garnish
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

For Condiment: Pico De Gallo Sauce, guacamole, sour cream, shredded Cheddar cheese, salsa.

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.

Sautee 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, to taste, then roll up tortillas. Three tortillas make one very generous portion.