Grilled veggie orzo pasta salad with basil shallot garlic vinaigrette

Slice the eggplant into thick rounds, the zucchini lengthwise into thick planks, and cut the bell peppers around the stem.

Drizzle the vegetables and corn with a little olive oil and rub to coat.

Grill on medium-high heat until coloured and somewhat tender but still with texture.

For the vinaigrette combine basil, oregano, raw garlic and shallots with a squeeze of lemon, red wine vinegar and olive oil; season and blend with an immersion blender.

Chop most of the grilled eggplant and the zucchini over the cooked, rinsed orzo with the chopped parsley and chives.

Add diced cheese, capers and halved Kalamata olives; season the vegetables with a good pinch of salt and pepper.

Pour in about half the dressing and stir gently; finish with more black pepper and taste.