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T.G.I.FRiDAYS Sizzling Vegetables Fajitas (Genuine recipe)
		Ingredients;
		8 oz. chopped cilantro, for pesto 3 cloves garlic, for pesto 1/2 cup olive oil, for pesto 1/8 teaspoon. salt, or to taste, for pesto 1/8 teaspoon. pepper, or to taste, for pesto 2 oz. freshly grated Parmesan cheese, for pesto 1 medium onion, sliced 1/2 tablespoon. margarine juice of 1/2 lemon 3 flour tortillas, warmed 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,
		Cooking Methods
		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 centre of warmed tortillas. Top with condiments, to taste, then roll up tortillas. Three tortillas make one very generous portion.
		Genuine recipe