Wild Rice and Roasted Vegetables

Ingredients

• 1 cup wild rice
• 3 cups water
• 2 tablespoons rice vinegar
• 1/4 cup orange juice
• 1/4 cup Tuscanini Olive Oil
• 1 tablespoon Dijon/yellow mustard such as Haddar Dijon Mustard
• 1 teaspoon dried rosemary
• 1 teaspoon ground cumin, such as Pereg
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper (optional)
• 4 firm plum tomatoes, quartered
• 2 small zucchini, sliced 1/4-inch thick
• 2 medium red or yellow peppers, cut in small squares
• 1 tablespoon Tuscanini Olive Oil