First, bring a large saucepan of salted water to a boil.

Second, add the orzo and cook until tender, 8 to 10 minutes (according to box instructions). Rinse and drain.

Then, heat the grill to medium.

Next, coat the corn, pepper halves, and onion with 2 teaspoons of oil and place them on the grill.

Cook, flipping occasionally, until they are lightly browned on all sides, which should take approximately 10 minutes.

Then, once done, take the vegetables off the grill and allow them to cool slightly.

Next, proceed by cutting the kernels off the cob and dicing the peppers and onions into pieces that are equivalent in size to the kernels.

In a large bowl, combine the orzo, chopped vegetables, parsley, lemon juice and remaining olive oil so it is all evenly coated.

Finally, add all-purpose seasoning according to your taste preferences. Chill until ready to serve.