Middle Eastern Grilled Vegetable Wraps

Prepare barbecue grill for direct cooking.

Lightly spray eggplant with cooking spray. If mushrooms are small, thread onto skewers.

Grill bell peppers, skin-side down, over hot coals until skins areblackened. Place in paper bag; seal. Steam 5 minutes ; remove skin. Grill eggplant and mushrooms, covered, over medium coals about 2 minutes on each side or until tender and lightly browned. Cut eggplant and peppers into 1/2-inch strips; cut mushrooms into quarters. Combine vegetables, onions, lemon juice and black pepper in medium bowl.

Grill tortillas on both sides about 1 minute or until warmed. Spoon 1/4 of hummus, 1/4 of herbs, and 1/4 of vegetables down center of each tortilla. Roll to enclose filling; serve immediately.