Marinated Portobellos and SunGold Tomatoes over GF noodles

Farmers market season is in full swing, and our new place has a huge market just north of us.  This past weekend, we picked up 4 portobello caps for $2 (!!) and some fresh sungold tomatoes.  So I marinated and cooked them up on our new grill!

Marinade

1/4 cup olive oil
Few shakes of soy sauce (tamari or GF)
Few shakes of red wine vinegar
Anise seeds
Small amount of smoke flavor (I used Trader Joe's South African Smoke Spice Grinder)
Pinch of Thyme
Pinch of ginger
2 Garlic cloves, smashed or chopped finely

I poured the marinade over the portobellos and left them in the fridge for a few hours.  About 30 minutes before cooking, I sliced the tops off the sungolds and tossed them in there too.  Then I threw the mushrooms on the grill:

While all of this was going on, I cooked my favorite Gluten Free pasta--Tinkyada.  It's cheap and tastes good.  It takes about 18 minutes to cook, so I put it on about 6 minutes before I threw the caps on the grill.

While the mushrooms were cooking, I put the tomatoes and a little bit of marinade in my tiny new Le Creuset dish:

I cooked the mushrooms for around 12 minutes, and 6 minutes in I put the tomatoes on the grill too.  My serving dish is grill friendly, and having them in there allowed them to get heated up but not fall apart.  I left the mushrooms gills up the whole time, so they would stay soaked in marinated.  

At the end, it was absolutely delicious!  The mushrooms were so tender they almost melted in your mouth.  The tomatoes were definitely my husband's favorite part--fresh tomatoes are so much better than store bought.