Grilled vegetable wraps

Ingredients:

• 4 (1/2-inch-thick) slices red onion
• 1 red bell pepper, seeded and quartered
• 1 (12-ounce) eggplant, cut into 1/2-inch-thick slices
• 2 tablespoons olive oil, divided
• 1/4 cup chopped fresh flat-leaf parsley
• 1/8 teaspoon salt
• 1 (8-ounce) container plain hummus 
• 4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
• 1/2 cup crumbled feta cheese 

How to make :

1. 1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.
2. 2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.