1. Preheat a griddle pan over medium-high heat to ensure it is hot enough to char the vegetables properly.

2. Slice the zucchinis diagonally into 0.5 cm thick pieces for even cooking and better surface contact with the pan.

3. Brush the corn and zucchini slices lightly with olive oil to prevent sticking and enhance browning.

4. Place the vegetables on the hot griddle pan and cook undisturbed until char marks form, turning the corn every few minutes to cook evenly on all sides.

5. Remove the vegetables from the pan, cut the zucchini into bite-sized pieces, and carefully slice the corn kernels off the cob.

6. In a large bowl, combine the charred zucchini, corn kernels, drained white beans, cherry tomatoes, sliced celery, and chopped olives.

7. In a small bowl, mix the lemon juice and grated garlic, allowing it to sit briefly to mellow the garlic flavor.

8. Add the basil, olive oil, lemon zest, and the garlic-lemon mixture, then stir or blend until the dressing is well combined.

9. Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.

10. Season with salt and black pepper to taste, then let the salad sit for a few minutes before serving to allow the flavors to develop.