This is from the Hershey's website...
~~~~~
Tex-Mex Spiced Cocoa Vegetable Rub
Skill Level:
Beginner
Ingredients
* TEX-MEX SPICED RUB:
* 1/2 cupHEATH BITS 'O BRICKLE Toffee Bits
* 1/2 cupchili powder
* 1/4 cuppaprika
* 1 tablespoonground cumin
* 1 teaspoongarlic powder
* 1 teaspoonred pepper flakes
* 2 teaspoonssalt
* 2 teaspoonsdried oregano leaves
* 1/2 cupHERSHEY'S Cocoa
* 1 tablespooncoffee beans
* ROASTED VEGETABLES:
* 2 tablespoonsTEX-MEX SPICED RUB
* 1 yellow pepper, cored and seeded
* 1 red pepper, cored and seeded
* 1 large red onion
* 1 mango, firm but not hard, peeled
* 1 yellow squash
* 1 zucchini
* 15 grape tomatoes
* 1 large portobello mushroom , sliced lengthwise
* 3/4 cupvinaigrette dressing, purchased or prepared
Directions
TEX-MEX SPICED RUB
1. 1 Place toffee bits in food processor or blender. Cover; process
until toffee bits are very fine.
2. 2 Combine toffee and remaining ingredients in medium bowl; blend
well. Place in airtaight container*.
Makes about 2 cups spice blend.
*Store in cool dry place for up to four months.
ROASTED VEGETABLES
3. 1 Heat oven to 450°F.
4. 2 Cut yellow pepper, red pepper, onion, mango, yellow squash and
zucchini into 1-inch pieces. Place in large bowl. Add tomatoes and mushroom.
5. 3 Pour vinaigrette dressing and spice mix over vegetables; toss.
6. 4 Spread vegetables in shallow baking pan. Bake 20 to 30 minutes
until vegetables are fork tender.
Makes 6 servings.
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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