Tex-Mex Spiced Cocoa Vegetable Rub

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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