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1
Light a grill.
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2
Brush the bell peppers, fennel, eggplant, corn, onion, zucchini and jalapeno with oil and season with salt and pepper.
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3
Grill over moderately high heat for about 15 minutes, turning often, until the vegetables are lightly charred and tender.
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4
Peel the charred skin from the jalapeno, cut it in half and discard the stem and seeds.
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5
Coarsely chop the jalapeno and put it in a blender.
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6
Peel the bell peppers; coarsely chop them and transfer to a large bowl.
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7
Using a large knife, cut the charred corn kernels from the cob and add them to the bowl.
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8
Coarsely chop the remaining vegetables and add them to the bowl along with the cherry tomatoes.
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9
Add the 2 tablespoons of olive oil and the lime juice, cilantro and cumin to the blender and puree until smooth.
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10
Pour the dressing over the vegetables, toss well and season with salt and pepper.
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11
CRISPS:.
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12
Preheat the oven to 350.
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13
Brush the bread with olive oil and bake for 7 minutes, until crisp.
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14
Alternatively, grill the bread over moderately high heat for about 30 seconds per side, until browned
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15
Meanwhile, in a bowl, blend the goat cheese with the parsley, chives and thyme; season with salt and pepper.
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16
Rub the toasts with the garlic.
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17
Spread the goat cheese on top and serve warm or at room temperature.
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18
*MAKE AHEAD The vegetables can be grilled up to 6 hours ahead.
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19
Toss them with the dressing just before serving.
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20
**.
