Monday, August 27, 2012


“Chica, you just did a grilled veggie recipe” you say.  I know but I have veggies to use up, and trust me this is a totally different dish.
The veggies take on a whole new flavor when you add smoked Gouda.  Gouda makes pasta and veggies good-ah.  Sorry, cheesy joke…opps, I did it again.  Oh well, who doesn’t like at least a little cheese.
My sister, Kel is bringing the boys over for dinner and I ask the O-Dog what he likes for dinner?

“Who me?”

Yes you, cutie petutie!
( Is that how petutie is spelled?)

“Well I like noodles, ‘cuz I just really like noodles.”

“Hey!  What’s down there?”

All right, I’m making noodles for dinner.


I can't resist this angel face?  I'd make him anything he asks for.

Big brother Jakers is cool with anything I make.  He’s the real angel!

Here goes...
Start by putting your big ol’ pot of water on to boil for the pasta.

Combine the olive oil, garlic salt, and Italian seasoning in a small dish.  You can use equal parts garlic powder and salt if you don’t have garlic salt.


Brush the seasoned oil onto the veggies, don’t discard the remaining oil, toss in the pasta at the end.


Heat the grill to medium, and put the onions on first.  Grill the onions about 5 minutes, and then put the rest of the veggies on the grill.


Turn the veggies when they have nice grill marks.  Remove them as they are done.  The tomatoes are done when the skin begins to split.


Remove the skin from the bell peppers.


Cut the veggies into about 1 inch bites.


Cut the mushrooms in half.


Toss the veggies, the smoked Gouda, the remaining seasoned oil (you may need a little more olive oil), salt and pepper, into the cooked pasta. 

I cut the cheese a little too large, cut yours into about ½ inch cubes.  The smoked Gouda is what makes this sooo yummy; the smoky, creamy cheese is perfect with grilled veggies.

Serve the pasta warm, or at room temperature.

Serves 6

1/4       cup       Olive oil
½         tsp        Garlic salt, or ¼ tsp garlic powder + ¼ tsp salt
1          tsp        Italian seasoning
1 ½ to 2           Zucchinis, cut into wedges
1 ½ to 2           Bell peppers, seeds removed and quartered
1                      Onion, small, quartered and the outside skin removed.  Leave the ends intact, in order to hold the onion together on the grill.
8          oz         Mushrooms, leave whole
½         pint       Grape or cherry tomatoes, look for larger tomatoes that won’t fall between     the grate of the grill.
1          lb         Penne pasta
8          oz         Smoked Gouda, cut into about ½ inch cubes
                        Salt and pepper to taste

  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. Brush all 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 they are done.
  7. Mean while; add a generous amount of salt to the boiling water, and cook the pasta to al dente.
  8. Remove the charred skin from the bell peppers, and cut all the veggies into about1 inch pieces.  Cut the mushroom 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 with 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!

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