# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced into 1/4-inch strips
02 - 1 red bell pepper, seeded and sliced into strips
03 - 1 yellow bell pepper, seeded and sliced into strips
04 - 1 small red onion, sliced into rings
05 - 1 small eggplant, sliced into 1/4-inch rounds
→ Marinade
06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ Wraps and Fillings
12 - 4 large whole wheat tortillas or flatbreads
13 - 1 cup hummus
14 - 3/4 cup crumbled feta cheese
15 - 1 cup fresh baby spinach leaves
16 - 1/2 cup cherry tomatoes, halved
17 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Heat a grill or grill pan over medium-high heat until fully preheated.
02 - In a large bowl, whisk together olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper until emulsified.
03 - Add zucchini, bell peppers, onion, and eggplant to the marinade. Toss thoroughly until all vegetables are evenly coated.
04 - Working in batches, grill the vegetables for 3 to 4 minutes per side until tender with light charring. Transfer to a serving platter.
05 - Place tortillas or flatbreads directly on the grill or in a dry skillet for 30 seconds per side to warm through.
06 - Spread 1/4 cup hummus onto each tortilla. Layer with grilled vegetables, spinach, cherry tomatoes, and feta cheese. Top with fresh parsley.
07 - Roll each wrap tightly from the bottom, tucking in the sides as you roll. Slice diagonally in half and serve immediately.
