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Cook the orzo pasta according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the sliced bell peppers, zucchini, and red onion. Grill the vegetables until they are tender and slightly charred.
In a separate small saucepan, melt the butter over medium heat. Continue cooking until the butter turns a golden brown and has a nutty aroma. This is your brown butter.
Combine the grilled vegetables, cooked orzo, and brown butter in a large mixing bowl. Add the crumbled goat cheese and mix until well combined. Season with salt and pepper to taste.
Garnish with fresh basil leaves before serving.