Begin by slicing the zucchini into thick rounds, about half an inch; drizzle with olive oil and sprinkle with salt and pepper.

Preheat your grill or grill pan over medium-high heat, then place the zucchini slices on it to sear for about 4-5 minutes on each side.

Once grilled, remove the zucchini and set aside to cool. Then, grill the corn for about 6-8 minutes until beautifully charred.

In a large mixing bowl, combine the grilled zucchini and corn along with crumbled feta cheese and fresh arugula.

Drizzle olive oil and lemon juice over the salad; add salt and pepper to taste, and toss gently until well-coated.

Serve immediately on a platter while still warm, allowing the feta to slightly melt and mingle with the veggies.