Antipasto of Dry‐Cured Salami and Roasted Vegetables

Ingredients -

1 cup Salami sliced, 3 oz per portion 
2 pieces Plum tomatoes 
1 piece Yellow squash 
1 piece Zucchini, green 
1 piece Eggplants 
1 cup Green bell peppers roasted, peeled, seeded 
1 cup Red bell peppers roasted, peeled, seeded
2 tbsp Olive oil
1/2 cup Balsamic vinegar 
Balsamic Vinaigrette:
1/2 cup Shallots chopped 
1/2 cup Garlic chopped 
1/2 cup Parsley chopped 
1/2 cup Rosemary chopped 
1/2 cup Balsamic vinegar
4 tbsp Olive oil 
1/2 cup Basil 
1/2 cup Thyme
Kosher salt to taste
Black pepper to taste

Procedure -

Roasted vegetables:
Quarter the tomatoes and lay on a sheep pan. Cut the zucchini, squash and eggplant lengthwise on the meat slicer. Put the zucchini and squash with the tomatoes.
Put the eggplant in a separate container and sprinkle with salt. Set aside for 15‐20 minutes. Dry the eggplant with paper towels an, add to the rest of the vegetables.
Brush the vegetables with 1/2 of the olive oil and sprinkle with salt and pepper.
Roast in a 425F(218C) oven for 10‐15 minutes until the vegetables start to color.
Remove from oven. Add the roasted peppers to the vegetables. Mix the remaining olive oil with the balsamic and brush the vegetables. Season. Marinate for 30 minutes.
Balsamic Vinaigrette:
Combine shallots, garlic, parsley, rosemary, vinegar and olive oil and process until emulsified. Season.
To Finish:
Roll the roasted vegetables as in the picture and garnish with tomatoes and salami. Drizzle vinaigrette.