Combine the olive oil, lemon juice, garlic, parsley, capers, and cumin in a bowl and set aside.

Heat up the grill if you have one, or use your broiler. Grill/broil the vegetables and chili for 7-10 minutes, turning occasionally, until the vegetables are tender but not charred. When done, use a butter knife to scrape off any parts that did happen to get charred. Coarsely chop the grilled vegetables. Mince the chili. Toss them all together with the dressing. Let sit for 10 to 15 minutes before serving. This goes great with couscous.

Bring salted broth or water to a boil. Add olive oil and couscous. Stir in, then cover and remove from heat. Let stand 5 minutes. Fluff with a fork and serve.