Heat the broiler with a rack about 3 inches from the heat source. Combine the peppers, both types of tomatoes, and garlic in a broiler-proof shallow baking dish and toss with olive oil. Season with salt and pepper.
Use a sharp paring knife to score sausage all over (slicing into the casing and about 1/4-inch deep into the meat, but not slicing through the sausage). Nestle the sausages into the vegetable mixture and broil for 15 minutes, or until the sausage is blistered and cooked through and the tomatoes have burst.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter. (Available February 2021.)