# Components:
→ 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 - Preheat a grill or grill pan over medium-high heat until hot.
02 - In a large bowl, whisk together olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper until well combined.
03 - Add the zucchini, bell peppers, onion, and eggplant to the marinade bowl and toss thoroughly to coat all pieces evenly.
04 - Grill the vegetables in batches for 3 to 4 minutes per side until tender with light charring. Transfer to a serving platter.
05 - Briefly warm the tortillas or flatbreads on the grill or in a dry skillet to make them pliable.
06 - Spread 1/4 cup hummus onto each tortilla. Layer with grilled vegetables, spinach, cherry tomatoes, and crumbled feta. Sprinkle with fresh parsley.
07 - Roll up each wrap tightly, tucking in the sides as you go. Slice in half and serve immediately.
