Tender wild rice tossed with roasted tomatoes, zucchini, and peppers and a citrus herb vinaigrette.
Bring water to a boil and add rice. Cook for 50 minutes at medium heat and turn off the flame. Allow to rest, covered, for 10 minutes.
Whisk together vinaigrette ingredients; set aside.
Preheat oven to 450 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper or a silicone mat.
In large bowl, combine tomatoes, zucchini, bell peppers and olive oil; toss to coat. Spread in single layer in prepared pan. Roast for 15 to 20 minutes, until crisp-tender and lightly browned.
In large bowl, toss roasted vegetables with wild rice and vinaigrette.
This dish can be made two to three days in advance and reheated, covered, for 10 minutes in an oven heated to 350 degrees Fahrenheit.