In a large saucepan cook potatoes in enough boiling salted water to cover 15 to 20 minutes or until tender; drain. Return to pan and keep warm.
Meanwhile, place broccoli, cauliflower, and/or sprouts in a steamer basket in a 10-inch cast-iron skillet. Add water to skillet to just below basket. Bring to boiling. Steam, covered, 7 to 10 minutes or until crisp-tender. Remove and keep warm.
Drain water and wipe out skillet. Add oil and heat over medium-high. Add asparagus and/or mushrooms; cook 5 to 7 minutes or until tender, turning occasionally. Remove and keep warm. (Do not cook sweet peppers.)
Add cheese to hot skillet; cook over medium heat 2 to 4 minutes or until cheese is starting to melt, turning once. Continue cooking and turning until cheese is softened, but still slightly firm in center.
On a platter or board arrange potatoes; broccoli, cauliflower, and/or sprouts; asparagus, mushrooms, and/or sweet peppers; pears, apples, or grapes; salami; proscuitto; and cornichons and/or pickled onions or carrots. Serve with cheese and bread.
You will need to use your ventilation fan as heating the cheese creates a pungent aroma.