Grilled Juustoleipa and Vegetable Antipasto Platter

Instructions

Balsamic Vinaigrette:

1. Combine balsamic vinegar and honey in a small bowl. Gradually whisk in olive oil. Season with salt and pepper to taste.

Antipasto:

1. Grease grill grate. Heat grill to medium.
2. Toss the zucchini, summer squash, red bell pepper and asparagus with olive oil in a large, sealed plastic bag until coated.
3. Transfer vegetables to a lightly greased grill grid. Grill vegetables, covered, over medium heat for 8-12 minutes or until crisp-tender, turning occasionally. Remove vegetables from the grill grid. Keep warm.
4. Place juustoleipa on grill grid. Grill juustoleipa, covered, for 2-3 minutes on each side or until warmed through. Transfer juustoleipa to a cutting board and cut into strips. Arrange on a serving platter with vegetables; drizzle with vinaigrette.