¾cupdry orzocooked in salted water, per package instructions
Zest from 1 lemon
3tbspfreshly squeezed lemon juice
Small mozzarella ballsquartered, to taste
5-6clovesof roasted garlicchopped
Preheat the oven to 400 degrees.
Place the onion and bell pepper on the baking sheet then drizzle with a bit of olive oil and season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast, stirring occasionally, for 10 minutes.
Add the zucchini to the baking sheet and cook, stirring occasionally, for 10 minutes longer, or until the veggies are tender and golden brown. Remove from the oven and set aside to cool completely.
While the veggies are roasting, place a dry grill pan over medium-high heat. Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes. Let the corn cool then cut the kernels off the cob with a knife. Set aside to cool completely.
While the veggies are roasting and the corn is grilling, cook the orzo in salted boiling water per package instructions. Drain and rinse with cold water; drain and place in a large bowl. Allow to cool completely.
While everything else is cooking make the lemon vinaigrette. Combine the lemon zest, lemon juice, olive oil, salt, minced garlic, and honey. Whisk until well combined. Set aside to allow flavors to mingle.
Toss completely cooled vegetables, cooled grilled corn kernels, cooled pasta, mozzarella, chopped roasted garlic, and chopped basil with the lemon vinaigrette until evenly combined and coated. Taste and season with sea salt and freshly cracked pepper, to taste.
Cover and place in the refrigerator until serving. Enjoy.