Grilled Juustoleipa and Vegetable Antipasto Salad

servings
4-6

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For dressing:
1	in small bowl: combine vinegar and honey. Slowly whisk in olive oil. Season with salt and pepper to taste. Set aside.
2	Heat gas grill to medium or prepare charcoal grill for indirect heat.
3	Toss zucchini, squash, pepper and asparagus in olive oil and ensure grill grates are oiled. Grill vegetables until cooked through and slightly charred, using a grill basket if desired. Remove from grill and set aside.
4	Grill juustoleipa until slightly crispy on outside and warmed through. Remove from grill and slice into 1/2-inch strips. Arrange on platter with vegetables and drizzle with dressing. Serve immediately.

For dressing:
1	in small bowl: combine vinegar and honey. Slowly whisk in olive oil. Season with salt and pepper to taste. Set aside.
2	Heat gas grill to medium or prepare charcoal grill for indirect heat.
3	Toss zucchini, squash, pepper and asparagus in olive oil and ensure grill grates are oiled. Grill vegetables until cooked through and slightly charred, using a grill basket if desired. Remove from grill and set aside.
4	Grill juustoleipa until slightly crispy on outside and warmed through. Remove from grill and slice into 1/2-inch strips. Arrange on platter with vegetables and drizzle with dressing. Serve immediately.