Prepare orzo according to directions on package. Boil some water in large sauce pan.  Add asparagus to boiling water for a few minutes until they turn bright green.  Remove asparagus and put into a separate bowl with ice water to stop cooking.  Repeat this step with string beans and broccolini.  Once all of the vegetables have been parboiled, slice asparagus on the diagonal and trim broccolini in bite size pieces. Slice zucchini and lay out on paper towel.  Lightly sprinkle zucchini with salt.  In large skillet, add about 2 – 3 T. water and add zucchini so it is not overlapping.  Lightly brown both sides of zucchini and remove from skillet.  If adding red onion, you can saute lightly in a bit of water in skillet.   In a small bowl, whisk water, salt, garlic, lemon juice, lemon zest, thyme, basil and pepper together. In large salad bowl toss all ingredients together with dressing.  Serve on plate with large lettuce leaf for a nice summer luncheon.