Ziti with Grilled-Gazpacho Sauce and Sausage

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

Put vegetables on a large tray.

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

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.

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.

Transfer remaining tomatoes to a large serving bowl and keep warm, covered.

Chop remaining peppers, onion, and zucchini and add to tomatoes.

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.