Ingredients:
· 3 small zucchini
· 2 summer squash
· 3tbsp plus 1tsp olive oil
· ½ tsp salt
· ½ tsp pepper
· 1 bunch spring onions
· 1 large ciabatta bread (10 in. by 7 in.)
· 1 large clove garlic
· ½ cup ricotta cheese
· ½ lemon

Method:
Cut zucchini and summer squash lengthwise quarter inches thick. Brush with one tablespoon olive oil, season with salt and pepper and grill over medium-high heat until charred and just tender, for three minutes per side. Toss spring onions with a teaspoon olive oil and grill, turning occasionally until just tender; transfer to a board and cut into pieces.
Split ciabatta bread and grill until toasted, a minute per side, then rub each cut side with the clove of garlic and brush with a tablespoon olive oil. Spread ricotta on each half then top with zucchini, squash and spring onions. Zest lemon on top and drizzle with a tablespoon of olive oil.