2/3 cup olive oil
1/3 cup Sherry wine vinegar
2 tablespoons chopped fresh thyme
1 garlic clove, minced
1 lb wild rice, rinsed, drained
1 pound carrots, peeled, cut diagonally into 1 1/2-inch pieces
3 tablespoons olive oil
1 1/2 pounds mushrooms
3 large red bell peppers, quartered
3 large red onions, cut into wedges
Whisk first 4 ingredients in medium bowl. Season with salt and pepper.
Cook rice in large pot of boiling salted water until just tender, adding more water as needed, about 45 minutes; drain well. Place in large bowl. Add half of vinaigrette to warm rice; toss to coat.
Preheat oven to 425°F. Toss carrots with 1 tablespoons olive oil in medium bowl to coat; sprinkle with salt. Transfer to 1 baking sheet. Toss mushrooms, peppers and onions with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to second baking sheet. Roast vegetables until brown and tender, stirring occasionally, about 30 minutes.
Cut all vegetables into 3/4-inch pieces. Transfer to bowl with rice. Add remaining vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)