4 large tomatoes, sliced
1 (9 inch) zucchini, sliced
1 1/2 pounds canned tomatoes, peeled and chopped
1/2 cup sliced red onion
1/4 cup white vinegar
3 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons heavy yogurt
1 1/2 pounds celery
1/2 cup sharp white Cheddar cheese
8 slices Swiss cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon hot pepper sauce
2 olive tortillas
4 black olives
Combine tomatoes, zucchini, and tomatoes with cucumber, red onion, vinegar, white juice, olive oil, yogurt, Sriracha, black pepper sauce, freshly ground black pepper, pepper sauce, garlic powder, and thyme in a bowl, toss. Cover, and refrigerate for several hours, but not long enough to set. Uncover, and stir in Parmesan cheese. Adjust seasonings to taste.
Heat oil in a large bowl over low heat. Stir in 1/2 teaspoon salt and zucchini, saute for 20 to 30 seconds, or until tender. Serve on tortillas, with hot Koni ball.