Vinaigrette:

• 2 Tbsp. white wine vinegar
• 1/4 c. orange juice
• 1/4 c. olive oil
• 1 Tbsp. Dijon mustard
• 2 tsp. minced fresh rosemary
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper

Salad:

• 4 firm plum tomatoes, quartered
• 2 small zucchini, sliced 1/4" thick
• 2 medium red or yellow peppers, cut in 1" squares
• 1 tsp. minced fresh rosemary
• 1 Tbsp. olive oil
• 2 c. warm cooked wild rice
• 1/2 c. chopped prosciutto ham or other mild ham

1. Whisk together vinaigrette ingredients; set aside.
2. Heat oven to 450 degrees.
3. Spray a 15" x 10" jelly-roll pan with nonstick cooking spray.
4. In large bowl, combine tomatoes, zucchini, bell pepper and rosemary.
5. Drizzle with olive oil; toss to coat.
6. Spread in single layer in pan.
7. Roast 15-20 minutes, or until crisp-tender and lightly browned.
8. In large bowl, toss roasted vegetables with wild rice, ham and vinaigrette.
9. Arrange on cooking platter lined with letuce.
10. Garnish with rosemary sprigs, if desired.

4 main dish or 6 side dish servings.