This colorful dish can be served as a main dish or a side & is great hot or cold! If you are watching your fat intake, you can skip the olive oil mixture & just toss the vegetables with extra Italian dressing. If you or a guest has a gluten sensitivity, you can substitute gluten free spaghetti for the orzo, just break it into small pieces before boiling, or use long grain or brown rice instead of the pasta.
Preheat a lightly greased grill to medium high heat. In a large bowl, whisk together the olive oil, paprika, cumin, black pepper, red pepper & garlic. Add the vegetables & toss to coat.
Place corn on the grill for 7-8 minutes, turning often, until slightly charred in places. Meanwhile, Place the onions & peppers in a grill basket & grill for 3 minutes. Add the zucchini, squash, mushrooms & tomatoes. Grill for an additional 3-4 minutes or until vegetables are crisp tender, tossing often.
Remove kernels from corn cobs with a sharp knife. Place corn in a large bowl with the other grilled vegetables. Add the orzo, rice, parmesan, chickpeas, dressing & parsley. Toss until combined. Serve.