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PdfHeat a large grill pan over medium‐high heat.
Brush onion, bell pepper, and eggplant with 1 tablespoon oil.
Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan.
Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables.
Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.
Spread ¼ cup hummus over each flatbread, leaving a ½‐inch border around edges.
Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese.
Roll up wraps, and cut diagonally in half.