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1) Slice and grill zucchini and eggplant.
2) Slice olives, sundried tomatoes, artichokes and feta
3) Combine vegetables and marinade with thyme, garlic and oil, sit for 1 hour for flavours to infuse,
4) Drain very well
5) Lay tortilla out on the bench, spread with hummus, fill centre with the rest of ingredients
6) Wrap bottom up first, then top down to seal the ends
7) Pull right hand side over and roll towards the left
8) Wrap in greaseproof paper to hold shape.
9) Cut in half
10) Present with filling showing.