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1
Soak 5 (12 in) wooden skewers in water for 30 minutes.
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2
Stir 1 tsp each of salt and pepper into 6 TBL oil.
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3
Toss tomatoes with 1 TBL seasoned oil, then thread onto skewers.
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4
Trim off bottoms and tops of bell peppers, then halve peppers lengthwise.
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5
Quarter onions lengthwise, leaving root ends intact.
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6
Brush onions, peppers, and zucchini generously with some seasoned oil.
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7
Put garlic on a double layer of foil and drizzle with some seasoned oil, then wrap tightly in foil, twisting to seal.
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8
Put vegetables on a large tray.
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9
Brush sausages with some seasoned oil and put on a plate.
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10
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
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11
Grill vegetables, garlic, and sausages (covered only if using a gas grill), turning occasionally until tomatoes are charred and slightly wilted, 3-5 minutes; bell peppers are blackened in spots, 8-10 minutes; onions and zucchini are tender, 8-12 minutes; garlic is softened, about 10 minutes; and sausages are browned and cooked through, 12-15 minutes.
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12
Transfer to a platter as cooked and keep warm, covered.
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13
Peel peppers.
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14
Coarsely chop 2 bell pepper halves and 2 zucchini halves and transfer to a blender.
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15
Add garlic, 4 pieces of onion, vinegar, sugar, 3/4 tsp salt, 1/2 tsp pepper, half of tomatoes, and remaining 1/4 cup oil.
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16
Puree until as smooth as possible.
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17
Transfer remaining tomatoes to a large serving bowl and keep warm, covered.
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18
Chop remaining peppers, onion, and zucchini and add to tomatoes.
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19
Meanwhile, cook ziti in a pasta pot of boiling salted water until al dente.
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20
Drain in a colander, then add to grilled vegetables and toss with sauce.
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21
Sprinkle with herbs and cheese, then serve with sausages.
