Instructions: Prepare barbecue grill for direct cooking.

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

Grill peppers, skin-side down, over hot coals until blackened. 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.

This recipe yields 4 servings.

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