Balsamic Grilled Summer Vegetable Wraps

The first time I made these, I had more vegetables than I knew what to do with and a bag of tortillas going stale on the counter. The balsamic bath turned out to be the answer. Zucchini and yellow squash are mostly water, and they soak up a little oil and vinegar the way a sponge takes up a spill. Five minutes in that bowl is enough to season them all the way through, and the grill then gives them those dark, sweet edges that make the whole thing taste like August.

Something worth knowing about bell peppers: the red ones are simply the ripest version of the green ones. They have been left on the plant longer, so they carry more sugar and a softer, rounder flavor. That is why a red pepper charred on a grill tastes almost fruity compared with its raw self. If your grill is small, you can work in batches and keep the cooked vegetables warm under a loose sheet of foil while the rest finish.

Hummus does a lot of work in these wraps. It is a cool, creamy layer that keeps the hot vegetables from making the tortilla soggy, and it gives you a bit of protein and fiber without any extra effort. Basil adds a bright, peppery lift at the end, so tear the leaves rather than chopping them and tuck them in just before rolling.

If you have leftovers, store the grilled vegetables separately from the hummus and wraps. They keep well in the refrigerator for a couple of days, and they are lovely cold, tossed over a bowl of greens or spooned onto a slice of toasted bread. Assembled wraps are best eaten the same day, since the tortilla softens over time.

For a simple meal alongside, a bowl of Chilled Garden Vegetable Gazpacho makes a cool, light partner on a warm evening. If you want something with more char, Warm Zucchini Rounds with Tomato Olive Salsa follows the same summery flavors in a different shape.