This is a really simple vegetarian dinner that will satisfy
everyone, and a no-brainer for the barbecue.
60 ml (¼ cup)apple cider vinegar2 tspcaster sugar½Spanish onion, thinly sliced1long green chilli or jalapeño, thinly sliced250 gmfull-cream ricotta100 gmhard mozzarella, coarsely grated80 gmfeta, crumbled3-4 splashes Tabasco, or to taste4zucchini (about 80gm each), thinly sliced into rounds2 tbspextra-virgin olive oil, plus extra for drizzlingFinely grated rind and juice of 1 lemon8medium flour tortillas1 cup(loosely packed) basil¼ cup(loosely packed) oregano4zucchini 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.