Grilled Summer Vegetable Salad

Prepare the grill. Toss the vegetables with olive oil to coat lightly, and arrange them in one layer on a hot grill. Grill the vegetables, turning occasionally, for 10 to 20 minutes, or until they are just tender. The cooking time will vary according to the vegetable. (Alternatively, grill the vegetables on a ridged grill pan, or broil them in a preheated broiler.) As the vegetables are done, transfer them to a platter to cool; when they are cool enough to be handled, coarsely chop them. In a blender, combine the jalapeño, lime juice, half the cilantro, and half the cumin until smooth. In a bowl, combine the chopped vegetables, tomatoes, cumin, remaining cilantro, and olive oil. Stir in the blended jalapeno mixture, and toss well. Season with salt and pepper to taste.