Cut broccoli and cauliflower into bite sized pieces. Cut asparagus and use tips only.
Using a vegetable steamer, boil water while you are preparing vegetables. Steam each vegetable separately for just about 1 to 2 minutes, so that vegetables still have a crunch to them.
Mix Balsamic Dressing, Balsamic Vinegar and garlic in a bowl. Place all vegetables in large bowl and pour some of the dressing on vegetables to saturate well and cover with foil wrap
Slice the Provolone Cheese into 4 quarters.
Roll up the Genoa Salami slices.
Place watercress decoratively on large round plate.
Place all marinated vegetables and meat, cheese and tomatoes on watercress surrounding the plate.