Grilled Veggie and Hummus Wraps

Make the most of summer fresh veggies tonight with 20-minute 5-star veggie wraps.
Preheat a large grill pan over medium-high heat. Brush the onion, bell pepper and eggplant with 1 tablespoon of oil. Add the onion and bell pepper to the pan; cook for 3 minutes on each side or until grill marks appear. Remove from the mold. Transfer the eggplant to the skillet; cook for 3 minutes on each side or until grill marks appear. Remove from the pan; coarsely chop the vegetables. Combine the vegetables, remaining 1 tablespoon of oil, parsley, and salt; toss to combine.Spread 1/4 cup hummus on each tortilla, leaving a 1/2-inch-thick rim around the edges. Arrange the vegetables on each tortilla; sprinkle each serving with 2 tablespoons of cheese. Roll up the wraps and cut diagonally in half.