Grilled Antipasto Recipe

Cut eggplant into 1/2-inch (1 cm) thick slices.
In colander, sprinkle eggplant with salt; toss to coat and let drain for 30 minutes.
Meanwhile, place peppers on greased grill 4 to 6 inches (10 to 15 cm) from medium-hot coals or on medium-high setting.
Grill, turning often, for 15 to 20 minutes or until charred.
Let cool slightly.
Peel, seed and cut peppers into 1-inch (2.5 cm) wide strips.
Set aside.
Diagonally cut zucchini into 1/2-inch (1 cm) thick slices.
Cut onion into 1/2-inch (1 cm) thick slices.
Trim stems from mushroom caps.
Rinse eggplant under cold running water; pat dry.
Lightly brush vegetables with oil.
Grill, turning occasionally, mushrooms and onions for 8 to 10 minutes, then eggplant and zucchini for 10 to 15 minutes, or until vegetables are tender but not charred.
Set aside separately.
DRESSING: In bowl, whisk together oil, basil, vinegar, mustard, garlic, salt and pepper.
Add mushrooms and turn to coat; transfer mushrooms to large shallow baking dish.
Repeat with onion, then zucchini, peppers and eggplant, arranging vegetables separately in dish.
Refrigerate and marinate for at least 8 or up to 24 hours; bring to room temperature before serving.
To serve, attractively arrange vegetables and cheese on large platter.
If using salami, fold into cornets by overlapping 2 or 3 slices, then folding in half lengthwise before forming into cone shape.
Nestle among vegetables along with other cold cuts.
Garnish with tomatoes and olives.