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.
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.