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