In a large nonstick frypan, heat oil over medium high heat.
Saute onion and peppers 3 minutes.
Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes more.
Add tomato, salt and pepper.
Simmer 5 minutes or until thickened and veggies are tender.
Spoon filling onto centre of tortillas, dividing evenly.
Sprinkle each with about 1 tablespoon of the feta.
Wrap up, secure with wooden picks, and place on a baking sheet.
Bake for 10 minutes or until crisp and heated through.
To serve, cut each wrap in half and top with 1 teaspoon pesto.
Low fat pesto:
to prepare a small quantity of low fat pesto for this recipe, combine in a small food processor until well blended: 2 tablespoons each, veggie oil (becel) and chopped fresh basil, 1 tablespoon 40% less fat grated parmesan cheese, 2 teaspoons pine nuts and 1 clove garlic, smashed.