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1
Cut eggplant into 1/2 inch slices, place in colander and sprinkle with salt.
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2
Toss and let drain for 30 minutes.
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3
Place peppers on greased grill and grill over medium high heat, turning often, until charred.
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4
Let cool slightly(covered with saran wrap), then peel, seed and cut into 1 inch strips.
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5
Set aside.
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6
Cut zucchini diagonally into 1/2 inch slices.
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7
Cut onion into 1/2 inch thick slices.
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8
Trim stems from mushrooms.
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9
Rinse eggplant under cold water and pat dry.
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10
Lightly brush vegetables with oil and grill mushrooms and onions for 8-10 minutes, then eggplant and zucchini for10-15 minutes, until veggies are tender.
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11
Set aside separately.
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12
Make dressing by whisking oil, basil, vinegar, mustard, garlic, salt and pepper.
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13
Add mushrooms and turn to coat.
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14
Transfer to a large, shallow dish.
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15
Repeat with onion, then zucchin, peppers and eggplant, arranging all veggies separately in dish.
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16
Refrigerate and marinate for 8-24 hours and bring to room temp before serving.
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17
To serve, arrange veggies and cheese attractively on a platter.
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18
If using salami, fold into cornets by overlapping 2 or 3 slices, then folding in half lengthwise before forming into cone shape.
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19
Place on platter with other cold cuts and garnish with tomatoes and olives.
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20
Open a cold beverage and enjoy!
