Grilled Vegetable Wrap

Hearty and good-for-you grilled vegetable wraps

INGREDIENTS

• 1 Medium Sized Eggplant
• 1 Large Zucchini
• 1 Red Bell Pepper
• 2 Tbsp. Olive Oil
• ½ Tsp. Sea Salt
• ½ Tsp. Black Pepper
• ¾ Tsp. Ground Dried Rosemary
• ¼ Cup Hummus
• 2 Gluten-Free, Organic Tortillas
• 6 Large Basil Leaves, Thinly Sliced

HOW TO MAKE IT

1. Preheat the grill to medium heat.
2. 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).
3. Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
4. 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.
5. Transfer the vegetables to a cutting board and cut them into strips.
6. Spread 1 tablespoon on each tortilla and divide the grilled vegetables and basil leaves between the 4 wrap sandwiches.
7. Fold up the bottom of the tortilla and fold in the sides. Serve.