Cut peppers in half, remove seeds and ribs. Roast peppers under a broiler until blackened and blistered, watching carefully. Remove, cover with a damp kitchen towel, allow to cool and peel. Cut into strips.
Rinse zucchini, trim ends and cut crosswise into about 1/2 cm (approximately 0.2 inch) thick slices. Heat about 2 tablespoons of olive oil in pan and saute zucchini on both sides. Combine with pepper strips.
Peel shallots and cut into slices. Cook in the same pan, add to pepper and zucchini mixture.
Drain beans. Add beans and olives to vegetables, mix well.
Combine remaining olive oil with lemon juice, season with salt and pepper. Squeeze garlic through a garlic press, add to the dressing. Drizzle vegetables with the dressing and let stand for about 2 hours.
Arrange large basil leaves decoratively on a plate, top with vegetables and salami slices. Sprinkle with grated parmesan and garnish with sliced basil leaves. Serve.