Broiled Veggies & Sausage Over Pasta

Serves 5 to 6

• 1 pound pasta (penne, rotini, etc.)
• 1 pound large mushrooms, thickly sliced (1/2 inch)
• 3 small zucchini, sliced 1/4 inch on the bias
• 1 bell pepper, sliced lengthwise into strips 1/4 inch wide
• 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
• Additional fresh or leftover vegetables (e.g. onion, cabbage, kale, broccoli florets), optional
• Olive oil
• 4 cloves garlic, minced
• Salt & pepper to taste 

In a large saucepan bring to boiling 4 quarts salted water, cook pasta according to package directions, drain and return to saucepan. Toss with a little olive oil, and salt and pepper to taste, cover and set aside. Meanwhile, heat broiler on HIGH. Place a rack in a foil-lined shallow baking pan, or use a broiler pan. Broil each vegetable separately. Batch if necessary:

In a large “tossing” bowl, toss mushrooms with olive oil to lightly coat. Broil on rack 5 minutes (until they begin to release moisture). Flip and broil 2 minutes. Transfer to a “storage” bowl that will accommodate all the veggies and sausage.

In the tossing bowl, toss zucchini with olive oil to lightly coat. Broil on rack 5 minutes. Flip and broil 2 minutes until crisp-tender and lightly browned. Transfer to the storage bowl.

Broil strips of bell pepper on rack 4 minutes. Transfer to the storage bowl. Toss vegetables with salt and pepper to taste.

Arrange sausage on rack and brush lightly with olive oil. Broil 4 minutes. Flip and broil 2 minutes until lightly browned. Transfer to the storage bowl.

In a large skillet over medium heat, sauté garlic until just golden, about 2 minutes. Add all the veggies and the pasta, and sauté just until evenly heated. Serve hot or at room temperature.