Combine the drained Roasted Peppers with the garlic, parsley, olive oil, balsamic vinegar, and salt. Toss well. Allow the peppers to sit and marinate for at least 20 minutes.
On a piece of plastic wrap over a flat surface, lay out one slice of Prosciutto, the long way from left to right in front of you. On top of the Prosciutto, lay two slices of Provolone cheese, overlapping, if necessary, the length of the Prosciutto. Follow in the same manner with the Genoa salami, then the Swiss cheese. Spoon roughly 2 teaspoons of the peppers down the middle of the stack of meats and cheeses (the whole length of the layered strip). Sprinkle with fresh chopped parsley.
Starting at the edge closest to you, begin to roll the meats and cheeses up, like a cigar. Roll tightly, tucking in the peppers and parsley. Secure the roll by piercing with toothpicks through at every ¾ inch.
With a serrated knife, trim each end (for an even look) cut though the roll half way between each toothpick. Keep the toothpicks in place to maintain the shape of the pinwheels. The cigar should be roughly 6 - 8 inches long. Serve as an appetizer.
Arrange the rolls on a platter and serve for hors d’hoeuvres.
Garnish with parsley and a confetti of finely diced red peppers.