Antipasto Salad Recipe | Classic Italian Flavors

Ingredients

• 1 small Japanese eggplant, halved lengthwise and widthwise
• 1 small red bell pepper, cored, seeded, cut into quarters
• 1 small red onion, cut into wedges
• 1 small garlic clove, unpeeled
• 2 tablespoons olive oil, divided
• 1/8 teaspoon pepper
• 1/4 teaspoon crushed dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup shredded aged Gouda cheese
• 2 ounces salami, cut in strips
• 1 tablespoon red wine vinegar
• 2 cups coarsely chopped romaine lettuce
• Salt, optional