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Just spotted this on the old Gail's-looks wonderful--REC: Ziti with Grilled-Gazpacho Sauce & Sausage

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Joined: Dec 16, 2005


Posted to Thread #11493 at 1:29 pm on Jul 25, 2008

Ziti with grilled-gazpacho sauce and sausage

Serving Size : 4

10 tablespoons olive oil -- divided
1 teaspoon salt
1 teaspoon pepper
1 1/2 pounds cherry tomatoes
3 bell peppers -- (any color)
2 medium red onions
2 pounds zucchini -- (4 medium) trimmed and halved lengthwise
4 garlic cloves -- peeled
1 1/4 pound Italian sausage -- sweet or hot
3 tablespoons Sherry vinegar
1/2 teaspoon sugar
1 pound ziti
1/2 cup chopped parsley -- Italian
1/3 cup chopped fresh basil
1 cup ricotta salata -- or French feta, crumbled or thinly shaved

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

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

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

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

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

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.

"Gourmet | July 2007"

NOTES : 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.
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.

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