Cut the eggplant into 1/2-inch thick slices (about 12 pieces), slice the zucchini into 1/2-inch long spears (about 8 pieces), and seed the bell pepper, cutting it into 1-inch wide strips. In a large bowl, combine the olive oil, salt, pepper, crushed rosemary, and smoked paprika. Add all the cut vegetables to the bowl and toss gently but thoroughly to coat each piece evenly with the seasoning mixture. This prep work ensures the vegetables will cook evenly and absorb all the flavors while grilling.

Heat your grill to medium heat and let it warm for a few minutes. Working in batches if necessary to avoid overcrowding, place the eggplant slices on the grill first since they require the longest cooking time—grill for 4 minutes per side until they develop nice char marks and become tender. In the last few minutes of the eggplant's cooking, add the zucchini spears and bell pepper strips to the grill and cook for 3 minutes per side. I like to position all the vegetables so they get consistent heat and beautiful grill marks, which really add to the final presentation. Transfer all grilled vegetables to a cutting board.

Once the grilled vegetables have cooled slightly, cut them into bite-sized strips or pieces that are easy to wrap. Warm the tortillas briefly on the grill (about 30 seconds per side) or in a dry skillet to make them more pliable and easier to fold. Lay each tortilla flat and spread about 2 tablespoons of hummus down the center. Divide the grilled vegetables evenly among the four tortillas, layering them on top of the hummus, and add 2 basil leaves to each wrap for a fresh herbal note that balances the roasted, smoky flavors beautifully.

Fold each tortilla by bringing the sides in first, then rolling from the bottom up to create a tight wrap that keeps all the fillings contained. Cut each wrap diagonally if desired to make them easier to handle and more visually appealing. Serve immediately while the grilled vegetables are still warm and the tortillas maintain their pliability.