Step 1

Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.

Step 2

Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.

Step 3

Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.

Step 4

Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.

Step 5

Toss with the remaining olive oil and vinegar and top with chopped basil.