Using a ziplock bag, coat all veggies except avocado with olive oil.  Brush olive oil on insides of avocado halves.  Place all veggies on a hot grill.  Cook over medium heat.  Cook until the skins of the tomatoes are ready to be peeled off.  Don't burn the peppers (if you do, you can cut off the burnt parts).  After you have grilled the veggies, chill them.  Peel the tomatoes, cube the avocado, cut up the peppers and carefully, finely chop the jalapeno peppers.  Combined all of your chopped veggies with lime juice, cilantro and salt to taste.  The final product is a very chunky salsa that is great with large tortilla chips, over lime rice or over grilled white fish.