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1
Whisk first 4 ingredients in medium bowl.
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2
Season with salt and pepper.
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3
Cook rice in large pot of boiling salted water until just tender, adding more water as needed, about 1 hour; drain well.
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4
Place in large bowl.
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5
Add half of vinaigrette to warm rice; toss to coat.
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6
Position racks in bottom third and top third of oven and preheat to 425F.
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7
Spray 2 large baking sheets with nonstick spray.
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8
Toss carrots with 1 1/2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt.
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9
Transfer to 1 prepared baking sheet.
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10
Toss mushrooms with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt.
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11
Transfer to second prepared baking sheet.
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12
Roast carrots and mushrooms until brown and tender, stirring twice, about 30 minutes.
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13
Transfer to large bowl and cool.
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14
Spray same sheets with nonstick spray.
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15
Toss peppers with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt.
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16
Transfer to 1 prepared sheet.
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17
Place onion wedges, rounded side down, on second sheet.
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18
Drizzle with 1 tablespoon oil.
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19
Sprinkle with salt.
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20
Roast peppers and onions until brown and tender, about 30 minutes.
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21
Cool.
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22
Cut all vegetables into 3/4-inch pieces.
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23
Transfer to bowl with rice.
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24
Add remaining vinaigrette and toss to coat.
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25
(Can be made 1 day ahead.
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26
Cover and chill.
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27
Bring to room temperature before serving.)
