# Components:
→ Roasted Vegetables
01 - 1 medium red bell pepper, sliced
02 - 1 small zucchini, sliced
03 - 1 small yellow squash, sliced
04 - 1 small red onion, sliced
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon dried oregano
07 - Salt and freshly ground black pepper, to taste
→ Wrap & Filling
08 - 4 large spinach or tomato tortillas
09 - 3.5 ounces feta cheese, crumbled
10 - 1/2 cup hummus
11 - 1/2 cup baby spinach leaves
12 - 1/4 cup sun-dried tomatoes, thinly sliced
13 - 1 tablespoon fresh basil, chopped (optional)
# Method:
01 - Set the oven to 400°F and allow it to reach temperature.
02 - In a large bowl, combine bell pepper, zucchini, yellow squash, and red onion with olive oil, dried oregano, salt, and pepper; toss to coat evenly.
03 - Spread the vegetables evenly on a baking sheet and roast for 25 to 30 minutes, stirring once halfway through, until tender and caramelized; remove and let cool for 5 minutes.
04 - Place tortillas on a clean surface and spread a thin, uniform layer of hummus over each, leaving a 1/2-inch border around the edges.
05 - Evenly distribute baby spinach leaves over the hummus on each tortilla.
06 - Top the spinach with roasted vegetables, sun-dried tomatoes, and crumbled feta cheese; sprinkle fresh basil if desired.
07 - Roll each tortilla tightly into a log shape; wrap in plastic and chill for 10 minutes to set if preferred.
08 - Cut each roll into 1-inch thick spirals and arrange spiral side up on a serving platter for an attractive presentation.
