T.G.I. Friday's Sizzling Vegetable Fajitas
Copycat TGI Friday's veggie fajitas — sizzling julienne vegetables with a cilantro-parmesan pesto, served in warm flour tortillas.
MexicanVegetarianIntermediate25 minBy Northstar
Ingredients
Servings
3
- 8 oz cilantro, for pesto
- 3 clove garlic, for pesto
- 0.5 cup olive oil, for pesto
- 2 oz Parmesan cheese, freshly grated, for pesto
- 1 medium onion, sliced
- 0.5 tbsp margarine
- 2 cup carrots, zucchini, yellow squash — cut julienne
- 1 cup broccoli and cauliflower florets, small
- 1 cup green pepper and mushrooms, thinly sliced
- 0.5 cup snow peas, whole
- 3 whole flour tortillas, warmed
Instructions
- 1
Make pesto: process cilantro and garlic in food processor until finely chopped. With machine running, gradually add olive oil. Season and blend in Parmesan.
- 2
In a large skillet or wok, melt margarine over medium-high heat. Add sliced onion; cook until slightly softened.
- 3
Add carrots, zucchini, squash, broccoli, and cauliflower. Stir-fry 3–4 minutes.
- 4
Add green pepper, mushrooms, and snow peas. Squeeze lemon juice over all. Stir-fry 2 minutes more.
- 5
Toss vegetables with cilantro pesto. Serve sizzling in warm flour tortillas.
Tags
mexicanvegetariancopycatfajitashealthy