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Commercial RecipeOven Roasted Vegetables

Details

Time
20 minutes
Yields
24 servings

In search of a surprising side dish? Dice your peppers, squash, onions, mushrooms and mangoes and toss them with a vinaigrette and this unique Hot Chocolate Mexican Spice Blend featuring HERSHEY'S Cocoa, crunchy HEATH Toffee Bits and ground coffee beans. Serve with a carne asada or as a vegan taco option.

Ingredients & Directions

Bake Time
20 minutes

Ingredients

  • HOT CHOCOLATE MEXICAN SPICE BLEND
  • 2-1⁄2 oz.
    chili powder
  • 1-1⁄4 oz.
    paprika
  • 1 Tbsp.
    ground cumin
  • 1 tsp.
    garlic powder
  • 1 tsp.
    red pepper flakes
  • 2 tsp.
    salt
  • 2 tsp.
    dried oregano leaves
  • 2-1⁄2 oz.
    HEATH Toffee Bits, fine grind (Item# 60551)
  • 1-3⁄4 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 1 Tbsp.
    ground coffee beans
  • ROASTED VEGETABLES
  • 2 lbs.
    yellow bell peppers, cored and seeded
  • 2 lbs.
    red bell peppers, cored and seeded
  • 2 lbs.
    red onions
  • 3 lbs.
    mangoes, firm but not hard, peeled
  • 1 lb. 8 oz.
    yellow squashes
  • 1 lb. 8 oz.
    zucchinis
  • 1 lb. 8 oz. (2 pints)
    grape tomatoes
  • 2 lbs.
    portobello mushrooms, sliced lengthwise
  • 24 fl. oz.
    vinaigrette dressing, store bought
  • 1⁄2 cup
    HOT CHOCOLATE MEXICAN SPICE BLEND

Directions

1

Heat convection oven to 400°F (standard oven: 450°F).

2

Prepare HOT CHOCOLATE MEXICAN SPICE BLEND: Combine chili powder, paprika, cumin, garlic powder, red pepper flakes, salt, oregano, HEATH Toffee Bits, HERSHEY'S Cocoa and coffee in a large bowl; blend well. Place in airtight container;* set aside. Makes 2 cups spice blend.

3

Cut yellow peppers, red peppers, onions, mangoes, yellow squashes and zucchinis into 1-inch pieces. Place in large bowl. Add tomatoes and mushrooms.

4

Pour vinaigrette dressing and HOT CHOCOLATE MEXICAN SPICE BLEND over vegetables; toss.

5

Spread vegetables in shallow baking pan. Bake 20 to 30 minutes until vegetables are fork tender.

Tip

Additional Directions: HOT CHOCOLATE MEXICAN SPICE BLEND may be stored in cool, dry place for up to 4 months.