Begin by washing and chopping your vibrant array of vegetables, including bell peppers, red onion, zucchini, yellow squash, eggplant, asparagus, corn, and cherry tomatoes.

Set aside the chopped veggies in a large mixing bowl; aim for uniform pieces to ensure even grilling.

In a medium-sized bowl, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, fresh thyme, dried oregano, red pepper flakes, salt, and black pepper.

Mix until well combined to create a flavorful marinade.

Pour the prepared marinade over the chopped vegetables, tossing gently to ensure each piece is well-coated.

Allow the vegetables to marinate for at least 20 minutes at room temperature.

Preheat your grill to medium-high heat, around 400°F (200°C).

Once the grill is hot, place the marinated vegetables in batches on it, starting with zucchini and yellow squash.

Grill for about 3-4 minutes per side until they turn golden and tender.

Finish with asparagus, corn, and cherry tomatoes, which will take less time.

After grilling, remove the vegetables from the heat and let them cool for a few minutes before chopping into bite-sized pieces.

Warm the tortillas on the grill or in a skillet.

Spread a generous layer of hummus on each warmed tortilla.

Add the chopped grilled vegetables, layer on toppings if desired, then wrap tightly.