Tex-Mex Spiced Cocoa Vegetable Rub

 
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Tex-Mex Spiced Cocoa Vegetable Rub
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Skill Level: Beginner Beginner

Ingredients:

  • TEX-MEX SPICED RUB:
  • 1/2 cup HEATH BITS 'O BRICKLE Toffee Bits
  • 1/2 cup chili powder
  • 1/4 cup paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 2 teaspoons dried oregano leaves
  • 1/2 cup HERSHEY'S Cocoa
  • 1 tablespoon coffee beans
  • ROASTED VEGETABLES:
  • 2 tablespoons TEX-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 cup vinaigrette dressing, purchased or prepared
 

Directions:

TEX-MEX SPICED RUB

1. Place toffee bits in food processor or blender. Cover; process until toffee bits are very fine.
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

1. Heat oven to 450°F.
2. Cut yellow pepper, red pepper, onion, mango, yellow squash and zucchini into 1-inch pieces. Place in large bowl. Add tomatoes and mushroom.
3. Pour vinaigrette dressing and spice mix over vegetables; toss.
4. Spread vegetables in shallow baking pan. Bake 20 to 30 minutes until vegetables are fork tender.
Makes 6 servings.
 
 

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Tex-Mex Spiced Cocoa Vegetable Rub
  Amount Per Serving %DV *
*Percent Daily Values are based on a 2,000 calorie diet.