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Home > Recipes > Roasted Vegetables

Roasted Vegetables Recipe

Roasted Vegetables
  • Beginner

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Nutrition Information

Serving Size: 1/6 of recipe
Servings per Recipe: 6

  Amount Per Serving %DV *
Calories 170 -
Calories from Fat 0 -
Total Fat 7g 0% DV
Saturated Fat 1.5g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 440mg 0% DV
Total Carbohydrates 25g 0% DV
Dietary Fiber 5g 0% DV
Sugars 9g -
Protein 3g -
Vitamin A - 70% DV
Vitamin C - 230% DV
Calcium - 4% DV
Iron - 6% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 1 large portobello mushroom , sliced lengthwise
  • 1 mango, firm but not hard, peeled
  • 1 yellow squash
  • 1 zucchini
  • 15 grape tomatoes
  • 1 red pepper, cored and seeded
  • 2 tablespoons HOT CHOCOLATE MEXICAN SPICE BLEND(recipe follows)
  • 1 yellow pepper, cored and seeded
  • 3/4 cup prepared vinaigrette dressing
  • 1 large red onion


1. Heat oven to 450°F. Prepare HOT CHOCOLATE MEXICAN SPICE BLEND; set aside.

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 or until vegetables are fork tender. 6 servings.


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 HEATH BITS 'O BRICKLE Toffee Bits, crushed

1/2 cup HERSHEY'S Cocoa

1 tablespoon ground coffee beans

Combine all ingredients in medium bowl; blend well. Place in airtight container.* About 2 cups spice blend.

*Store in cool, dry place for up to 4 months.

Nutritional Information per serving (1/6 of recipe):

Calories: 170, Total Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 0mg,

Sodium: 440mg, Total Carbohydrate: 25g, Dietary Fiber: 5g, Sugars: 9g,

Protein: 3g, Vitamin A: 70%DV*, Vitamin C: 230%DV*, Calcium: 4%DV*,

Iron: 6%DV*

*%DV= %Daily Values are calculated based on a 2000 calorie diet

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