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
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2-1⁄2 oz.chili powder
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1-1⁄4 oz.paprika
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1 Tbsp.ground cumin
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1 tsp.garlic powder
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1 tsp.red pepper flakes
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2 tsp.salt
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2 tsp.dried oregano leaves
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1 Tbsp.ground coffee beans
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ROASTED VEGETABLES
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2 lbs.yellow bell peppers, cored and seeded
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2 lbs.red bell peppers, cored and seeded
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2 lbs.red onions
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3 lbs.mangoes, firm but not hard, peeled
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1 lb. 8 oz.yellow squashes
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1 lb. 8 oz.zucchinis
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1 lb. 8 oz. (2 pints)grape tomatoes
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2 lbs.portobello mushrooms, sliced lengthwise
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24 fl. oz.vinaigrette dressing, store bought
-
1⁄2 cupHOT CHOCOLATE MEXICAN SPICE BLEND
Directions
Heat convection oven to 400°F (standard oven: 450°F).
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.
Cut yellow peppers, red peppers, onions, mangoes, yellow squashes and zucchinis into 1-inch pieces. Place in large bowl. Add tomatoes and mushrooms.
Pour vinaigrette dressing and HOT CHOCOLATE MEXICAN SPICE BLEND over vegetables; toss.
Spread vegetables in shallow baking pan. Bake 20 to 30 minutes until vegetables are fork tender.
Additional Directions: HOT CHOCOLATE MEXICAN SPICE BLEND may be stored in cool, dry place for up to 4 months.