Penne Pasta with Grilled Veggies and Smoked Gouda

1. Put a large pot of water on to boil.
2. Combine the olive oil, garlic salt and Italian seasoning in a small bowl.
3. Prep veggies as detailed on the above list. Brush all of the veggies with the seasoned oil. Do not discard the remaining oil; it will go into the pasta at the end.
4. Heat the grill to medium and put the onions on first for about 5 minutes.
5. Now put the remaining veggies on the grill. Keep the lid down.
6. Turn the veggies when they have nice grill marks on the bottom, about 3 minutes. Remove the veggies as the other sides get the same grill marks and they are done.
7. Meanwhile; add a generous amount of salt to the boiling water, and cook the pasta according to package instructions for al dente. When it’s done drain off the water and put the pasta into a large bowl.
8. Remove the charred skin from the bell peppers, and cut all the veggies into about 1 inch pieces. Cut the mushrooms in half. Remember to discard the ends from the onions now.
9. Toss the veggies and the smoked Gouda, as well as the remaining seasoned oil into the cooked and drained pasta. The pasta may need about 1 more tablespoon of oil.
10. Season with salt and pepper to taste.

*This pasta would be great with grilled or roasted chicken added. It can be served at room temperature, so it would be great for a picnic or a party!