Grilled Veggie Hummus Wrap

• 5 each eggplants, cut lengthwise into 1/2-inch-thick slices Safeway 1 ea For $1.28 thru 02/09
• 5 each zucchini, each cut lengthwise into 4 slices
• 5 each yellow squash, each cut lengthwise into 4 slices
• 5 each leeks, cut lengthwise in half
• 5 each portobello mushrooms (4 inch)
• 1-7/8 cups olive oil
• 1-2/3 Tbsp. salt
• 1-2/3 Tbsp. pepper
• 3-3/4 qt. romaine lettuce, thinly shredded
• 15 each tomatoes, 1/2-inch dice
• 3-3/4 cups Prepared GOOD SEASONS Ranch Dry Mix Salad Dressing
• 60 each tomato-flavored tortillas (8 inch)
• 1 qt. hummus

1. Spread eggplant, zucchini, squash, leeks and mushrooms onto bottoms of full-sheet pans (or onto bottom of half-sheet pan for trial recipe); brush with oil.
2. Sprinkle with salt and pepper.
3. Transfer vegetables to grill; cook on medium heat 2 min., turning occasionally.
4. Return to sheet pan.
5. Refrigerate until chilled.
6. Cut grilled vegetables into 1/2-inch dice.
7. Toss with lettuce, tomatoes and dressing.
8. For each serving: Grill 1 tortilla 10 sec.
9. on each side or just until warmed; transfer to work surface.
10. Spread 2 Tbsp.
11. hummus down center of tortilla to within 1 inch of edges; top with 1/2 cup vegetable mixture.
12. Fold in opposite sides of tortilla, then roll up burrito-style.
13. Cut diagonally in half.

eggplants, zucchini, yellow squash, leeks, portobello mushrooms, olive oil, salt, pepper, romaine lettuce, tomatoes, seasons, tomatoflavored tortillas, hummus

Taken from www.kraftrecipes.com/recipes/grilled-veggie-hummus-wrap-125431.aspx (may not work)