This is a really simple vegetarian dinner that will satisfy
everyone, and a no-brainer for the barbecue.
60 ml (¼ cup)
apple cider vinegar
Spanish onion, thinly sliced
long green chilli or jalapeño, thinly sliced
hard mozzarella, coarsely grated
splashes Tabasco, or to taste
zucchini (about 80gm each), thinly sliced into rounds
extra-virgin olive oil, plus extra for drizzling
Finely grated rind and juice of 1 lemon
medium flour tortillas
(loosely packed) basil
(loosely packed) oregano
zucchini flowers, torn
Stir sugar into vinegar in a bowl until dissolved. Add onion and chilli, stir to combine, season to taste and set aside to soften (10 minutes).
Combine ricotta, mozzarella, feta and Tabasco in a bowl, season to taste and set aside.
Heat a char-grill pan over medium-high heat. Combine zucchini and olive oil in a bowl. Season to taste and grill half the zucchini, turning occasionally, until golden (1-2 minutes). Set aside. Add lemon rind and juice to remaining zucchini, and drizzle with extra olive oil.
Spread tortillas with ricotta mixture, top 4 with grilled zucchini, scatter with half the basil and oregano and sandwich with remaining tortillas. Grill in batches over medium-high heat, turning occasionally, until charred and cheese is melted (3-4 minutes). Serve hot topped with onion mixture, remaining zucchini, basil and oregano, and zucchini flowers.