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