Grilled Vegetable Salad with Goat Cheese-Garlic Toasts

Light a grill. Brush the bell peppers, fennel, eggplant, corn, onion, zucchini and jalapeño with oil and season with salt and pepper. Grill over moderately high heat for about 15 minutes, turning often, until the vegetables are lightly charred and tender.

Peel the charred skin from the jalapeño, cut it in half and discard the stem and seeds. Coarsely chop the jalapeño and put it in a blender. Peel the bell peppers; coarsely chop them and transfer to a large bowl. Using a large knife, cut the charred corn kernels from the cob and add them to the bowl. Coarsely chop the remaining vegetables and add them to the bowl along with the cherry tomatoes.

Add the 2 tablespoons of olive oil and the lime juice, cilantro and cumin to the blender and puree until smooth. Pour the dressing over the vegetables, toss well and season with salt and pepper. Serve with the Goat Cheese–Garlic Toasts .