Stir 1 teaspoon each of salt and pepper into 6 tablespoons of olive oil to create seasoned oil.

Toss cherry tomatoes with 1 tablespoon of seasoned oil and thread onto wooden skewers.

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

Quarter red onions lengthwise, leaving root ends intact.

Brush onions, peppers, and zucchini generously with seasoned oil.

Place garlic cloves on a double layer of foil, drizzle with seasoned oil, and wrap tightly.

Arrange vegetables on a large tray.

Brush sausages lightly with seasoned oil and place on a plate.

Prepare grill for direct-heat cooking over medium-hot charcoal (or medium-high heat for gas).

Grill vegetables, garlic, and sausages in batches, covered only if using a gas grill.

Turn vegetables and sausages occasionally (frequently for garlic).

Grill tomatoes until charred and slightly wilted (3-5 minutes).

Grill bell peppers until blackened in spots (8-10 minutes).

Grill onions and zucchini until tender (8-12 minutes).

Grill garlic until softened and caramelized in spots (about 10 minutes).

Grill sausages until browned and cooked through (12-15 minutes).

Transfer cooked vegetables, garlic, and sausages to a platter and keep warm, covered.

Peel the grilled bell peppers.

Coarsely chop 2 bell pepper halves and 2 zucchini halves and transfer to a blender.

Add grilled garlic, 4 pieces of grilled onion, sherry vinegar, sugar, 3/4 teaspoon salt, 1/2 teaspoon pepper, half of the grilled tomatoes, and remaining 1/4 cup olive oil to the blender.

Puree until as smooth as possible to create the gazpacho sauce.

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

Chop the remaining grilled peppers, onion, and zucchini and add to the bowl with the tomatoes.

Meanwhile, cook ziti in a pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

Drain the ziti in a colander.

Add the drained ziti to the bowl of grilled vegetables and toss with the gazpacho sauce.

Sprinkle with chopped fresh parsley, chopped fresh basil, and crumbled ricotta salata or French feta.

Serve the ziti with the grilled sausages.