Preheat oven to 250 degrees.

Melt butter in a small saucepan. Add the rosemary, lemon zest, garlic, onion powder, salt and hot sauce, stirring to combine. Pour the Corn and Rice Chex into a large mixing bowl, add the butter mixture and parmesan cheese and stir well to coat the cereal with the butter and cheese. Place the mixture into an even layer on a rimmed baking sheet and bake for 1 hour, stirring once or twice while cooking. Let cool and add the freeze dried roasted veggies, stirring to combine.

Store in an airtight container.