TGI Friday's Sizzling Vegetable Fajitas
Ingredients
- 8 oz fresh cilantro, for pesto
- 3 clove garlic, for pesto
- 0.5 cup olive oil, for pesto
- 2 oz freshly grated Parmesan cheese, for pesto
- 1 medium onion, sliced
- 0.5 tbsp margarine or butter
- 1 cup carrots, cut julienne-style
- 1 cup zucchini, cut julienne-style
- 1 cup yellow summer squash, cut julienne-style
- 1 cup broccoli florets, cut small
- 1 cup cauliflower florets, cut small
- 1 cup green pepper, thinly sliced
- 1 cup mushrooms, thinly sliced
- 1 cup snow peas, whole
- 0.5 lemon lemon, juice only
- 3 flour tortillas large flour tortillas, warmed
Instructions
- 1
Make the cilantro pesto: put cilantro and garlic in a food processor and process until finely chopped. With machine running, slowly add olive oil through the feed tube. Transfer to a bowl and stir in Parmesan cheese. Season with salt and pepper to taste. Set aside.
- 2
In a large skillet or wok, melt margarine over medium-high heat. Add sliced onion and sauté 2 minutes until softened.
- 3
Add carrots, zucchini, and yellow squash. Stir-fry 2 minutes.
- 4
Add broccoli, cauliflower, green pepper, and mushrooms. Stir-fry 2–3 minutes until vegetables are crisp-tender.
- 5
Add snow peas and squeeze lemon juice over the vegetables. Toss to combine. Season with salt and pepper.
- 6
Spread a spoonful of cilantro pesto onto each warmed tortilla. Spoon the sizzling vegetable mixture over the pesto.
- 7
Fold tortillas and serve immediately, garnished with a lime wedge if desired.