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Ziti with Grilled-Gazpacho Sauce and Sausage Recipe

Ziti with Grilled-Gazpacho Sauce and Sausage Recipe

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Ziti with Grilled-Gazpacho Sauce and Sausage

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Ingredients:

Serving

10 tbsp olive oil, divided
1 1/2 lb cherry tomatoes
3 bell peppers (any color )
2 medium red onions
2 lb zucchini (4 medium), trimmed and halved lengthwise
4 garlic cloves, peeled
1 1/4 lb sweet or hot italian sausages
3 tbsp sherry vinegar
1/2 tsp sugar
1 lb 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

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1210.58 Kcal (5068 kJ)
Calories from fat	816.78 Kcal
		% Daily Value*
Total Fat	90.75g	140%
Cholesterol	107.71mg	36%
Sodium	2291.04mg	95%
Potassium	1100.51mg	23%
Total Carbs	54.9g	18%
Sugars	12.18g	49%
Dietary Fiber	6.61g	26%
Protein	42.36g	85%
Vitamin C	134.3mg	224%
Vitamin A	2.2mg	74%
Iron	39.8mg	221%
Calcium	92.5mg	9%

Amount Per 100 g
Calories	168.09 Kcal (704 kJ)
Calories from fat	113.41 Kcal
		% Daily Value*
Total Fat	12.6g	140%
Cholesterol	14.96mg	36%
Sodium	318.11mg	95%
Potassium	152.81mg	23%
Total Carbs	7.62g	18%
Sugars	1.69g	49%
Dietary Fiber	0.92g	26%
Protein	5.88g	85%
Vitamin C	18.6mg	224%
Vitamin A	0.3mg	74%
Iron	5.5mg	221%
Calcium	12.8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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