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.
HOT CHOCOLATE MEXICAN SPICE BLEND
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*,
*%DV= %Daily Values are calculated based on a 2000 calorie diet