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.