• Preheat your grill to the highest setting. Bring a pot of salted water to a boil and cook the orzo according to the package directions.
• Brush or spray the zucchini and corn with olive oil. Season all over with salt and pepper. Once the grill is hot, place the zucchini on the grill cut-side down first and the corn directly on the grill. Grill for 5 to 6 minutes, or until charred. Flip over and repeat. The zucchini will be done before the corn, you will need to turn the corn a few times to get it evenly cooked.
• Place the orzo in a large bowl and drizzle with a few tablespoons of the vinaigrette. Toss it together.
• Chop the zucchini into pieces. Slice the corn from the cob. Add both to the orzo, along with the goat cheese and basil. Drizzle with more dressing and toss well until everything is combined. Taste and add more salt and pepper if needed.
• Serve!

lemon vinaigrette

• In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired! You can also make it ahead of time.