Active Time

　　1 hour

　　Total Time

　　1 hour

　　The classic cold soup seems almost restrained next to this lusty dish — gazpacho ingredients are grilled, then tossed with pasta and cheese (some of the vegetables are puréed to make a tangy sauce that lightly cloaks the whole). The sausages are cooked separately, so this recipe will come in handy when there are vegetarians around.

　　

Ingredients

Makes 4 servings

　　10 tablespoons olive oil, divided

　　1 1/2 pounds cherry tomatoes

　　3 bell peppers (any color)

　　2 medium red onions

　　2 pound zucchini (4 medium), trimmed and halved lengthwise

　　4 garlic cloves, peeled

　　1 1/4 pound sweet or hot Italian sausages

　　3 tablespoons Sherry vinegar

　　1/2 teaspoon sugar

　　1 pound ziti

　　1/2 cup chopped fresh flat-leaf parsley

　　1/3 cup chopped fresh basil

　　1 cup crumbled or thinly shaved ricotta salata or French feta

　　

Special Equipment

5 (12-inch) wooden skewers (soaked in water 30 minutes)

　　

Step 1

Stir 1 teaspoon each of salt and pepper into 6 tablespoons oil.

　　

Step 2

Toss tomatoes with 1 tablespoon seasoned oil, then thouread onto skewers.

　　

Step 3

Trim off bottoms and tops of bell peppers, then halve peppers lengthwise.

　　

Step 4

Quarter onions lengthwise, leaving root ends intact. Brush onions, peppers, and zucchini generously with some seasoned oil.

　　

Step 5

Put garlic on a double layer of foil and drizzle with some seasoned oil, then wrap tightly in foil, twisting to seal.

　　

Step 6

Put vegetables on a large tray.

　　

Step 7

Brush sausages lightly with some seasoned oil and put on a plate.

　　

Step 8

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Grill vegetables, garlic, and sausages, in batches if necessary, covered only if using a gas grill, turning occasionally (frequently for garlic), until tomatoes are charred and slightly wilted, 3 to 5 minutesutes; bell peppers are blackened in spots, 8 to 10 minutesutes; onions and zucchini are tender, 8 to 12 minutesutes; garlic is softened and caramelized in spots, about 10 minutesutes; sausages are browned and cooked thourough, 12 to 15 minutesutes. Transfer as cooked to a platter (or platters) and keep warm, covered.

　　

Step 9

Peel peppers. Coarsely chop 2 bell pepper halves and 2 zucchini halves and transfer to a blender. Add garlic, 4 pieces of onion, vinegar, sugar, 3/4 teaspoon salt, 1/2 teaspoon pepper, half of tomatoes, and remaining 1/4 cup oil and purée until as smooth as possible.

　　

Step 10

Transfer remaining tomatoes to a large serving bowl and keep warm, covered. Chop remaining peppers, onion, and zucchini and add to tomatoes.

　　

Step 11

Meanwhile, cook ziti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain in a colander, then add to grilled vegetables and toss with sauce. Sprinkle with herbs and cheese, then serve with sausages.

　　Cooks' note:

　　If you aren't able to grill outdoors, broil vegetables (cut each onion into 6 wedges) in oiled foil-lined large heavy baking pans 4 to 6 inches from heat, turning occasionally. Broil sausages on rack of a broiler pan. Times may vary from recipe above.