Oven Roasted Vegetables | HERSHEY Foodservice

Ingredients

• <u>HOT CHOCOLATE MEXICAN SPICE BLEND</u>
• 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
• <u>ROASTED VEGETABLES</u>
• 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