Ingredients

The following ingredients have 4 Servings
  • 1 12 ounce eggplant
  • 1 large zucchini
  • 1 red bell pepper
  • 2 tablespoons + 2 teaspoons olive oil
  • 1/2 teaspoona salt
  • 1/2 teaspoon ground pepper
  • 3/4 teaspoon ground dried rosemary
  • 1/4 cup hummus
  • 4 whole wheat tortillas
  • 6 large basil leaves (thinly sliced)

Instruction

  • Preheat the grill to medium heat.
  • Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
  • Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
  • Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini and red bell pepper.
  • Transfer the vegetables to a cutting board and cut them into strips.
  • Spread 1 tablespoon on each whole wheat tortilla and divide the grilled vegetables and basil leaves between the 4 wrap sandwiches.
  • Fold up the bottom of the tortilla and fold in the sides. Serve.