Warm Kale Antipasto Salad

Name: Warm Kale Antipasto Salad
Ingredients: 2 red onions, halved and sliced; 2 small Japanese eggplants, halved lengthwise and sliced; 12 baby bell peppers (any color), halved; 1 pint cherry tomatoes, halved; 3 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 1 5-ounce package baby kale or 8 cups chopped kale leaves; 1 romaine lettuce heart, chopped; 2 tablespoons balsamic vinegar; 1 crusty whole-wheat roll, cubed; 2 ounces deli-sliced soppressata or salami (about 8 slices), cut into strips; 2 ounces pecorino romano cheese, shaved