Place all veggies minus the garlic on a sheet pan. Drizzle with olive oil. Sprinkle with pink salt and pepper. Roast at 375° for 35 minutes turning every ten minutes. Once roasted remove the skin from all the chiles. Pro tip: use a paper towel to wipe off as much skin as possible. It's okay if there is a little left. Place all veggies in a blender add the lemon and pulse until smooth. Taste for flavor. Add more salt and pepper if necessary.