Heat grill pan over medium heat. Cut a small zucchini lengthwise into ¼-inch slices and ½ red bell pepper into ½-inch slices. Brush with 1 tsp. olive oil and cook until tender, about 4 minutes on each side. Cool. Spread ¼ cup hummus on a whole-wheat tortilla (about 9 inches wide). Top with veggies, ½ cup baby lettuce leaves, a few thin red onion slices, 1 Tbsp. feta and 1 Tbsp. parsley. Roll up. Serve with½ cup raspberries.
About Diane Israel. | Feature recipe: Tuna Casserole