# What You Need:
→ 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 oz 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)
# Steps:
01 - Set the oven to 400°F and prepare for roasting.
02 - In a large bowl, toss bell pepper, zucchini, yellow squash, and red onion with olive oil, oregano, salt, and pepper; spread evenly on a baking sheet.
03 - Bake the vegetables for 25 to 30 minutes, stirring once halfway through, until tender and lightly caramelized; allow to cool for 5 minutes.
04 - Place tortillas on a clean surface and spread a thin, even layer of hummus, leaving a 1/2-inch border around the edges.
05 - Distribute baby spinach leaves evenly over the hummus layer on each tortilla.
06 - Top spinach with roasted vegetables, sun-dried tomatoes, and crumbled feta; sprinkle fresh basil if desired.
07 - Roll each tortilla tightly into a log, wrap in plastic, and chill for 10 minutes to firm up, optional.
08 - Cut each roll into 1-inch spirals and arrange on a platter, spiral side up, for festive presentation.
