Step 1: Preheat an outdoor grill or an indoor cast-iron grill pan over medium-high heat.

Step 2: In a large bowl, toss the sliced zucchini, bell pepper strips, red onion wedges, and optional eggplant rounds with 2 tablespoons of olive oil, dried oregano, salt, and black pepper until uniformly coated.

Step 3: Arrange the seasoned vegetables in a single layer on the hot grill. Cook for 3 to 4 minutes per side until they show dark char marks and are tender yet hold their shape. Remove and set aside.

Step 4: To make the hummus, combine the chickpeas, tahini, lemon juice, chopped garlic, and a pinch of salt in a food processor. Blend for 1 minute until a thick paste forms.

Step 5: While the food processor is running, slowly stream in 2 tablespoons of olive oil and the reserved chickpea liquid (or ice water). Continue blending for 2 to 3 minutes until smooth, creamy, and spreadable.

Step 6: Lightly brush both sides of the flatbreads with olive oil. Place them on the grill pan for 1 to 2 minutes per side until warmed through and delicately crisp.

Step 7: Remove the flatbreads from the heat and immediately rub the cut side of the halved garlic clove firmly over the warm surface to release its aroma.

Step 8: Spread a thick, even layer of the creamy hummus over each warm flatbread, leaving a narrow border around the edges.

Step 9: Pile the warm, smoky grilled vegetables generously on top of the hummus base.

Step 10: Garnish heavily with the chopped fresh parsley, fresh basil or mint, and optional crumbled feta cheese. Slice into wedges and serve immediately.