Cut vegetables into chunky pieces (+-3cm) and roast in the oven (grill) with crushed garlic to taste, salt, coarse black pepper and mexican seasoning.
If preferred the vegetables can first be brushed with a vegetable oil of your choice.
Use vegetables like onions, greenpeppers, sweetpotatoes, butternut, brinjals and babymarrows.
When vegetables appear to be "charred", remove from the oven, cool down and sprinkle with lemon juice.
Serve in a round salad bowl lined with big cabbage leaves.
Put the mixture into this, levelling off the top.
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