Mediterranean Grilled Vegetable Wraps (Printable Version)

Smoky grilled vegetables with hummus and feta in soft tortillas—fresh, healthy, and ready in 35 minutes.

# Ingredient List:

→ 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

# Steps:

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. Toss thoroughly to coat all pieces evenly.
04 - Grill vegetables in batches for 3 to 4 minutes per side until tender with light char marks. Transfer to a plate and set aside.
05 - Warm the tortillas briefly on the grill or in a dry skillet until 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 tightly, tucking in the sides as you go. Slice in half diagonally and serve immediately.

# Expert Advice:

01 -
  • The char on the vegetables creates a smoky depth that tastes nothing like raw produce—it's the difference between ordinary and craveable.
  • Everything comes together in under 40 minutes, so you can have a restaurant-quality meal without the stress.
  • It's infinitely flexible; swap vegetables based on what's in season or what calls to you.
02 -
  • Don't slice the vegetables too thin or they'll fall through the grill grates and burn before cooking through; 1/4-inch is your sweet spot.
  • The vegetables continue cooking slightly from residual heat after you remove them, so pull them off the grill when they're just slightly tender, not fully soft.
03 -
  • Pat your vegetables dry after tossing in the marinade—excess liquid creates steam instead of char, so a quick paper towel pass makes a noticeable difference.
  • If you don't have a grill, a cast-iron grill pan on the stovetop works beautifully and gives you more control over the heat and char.
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