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I've been eating roasted veggies over baby spinach all week and it's really been great.
I was looking at all those sheet pan recipes and went with my own version by doing each one individually. Roasted zucchini, red peppers, butternut squash and mushrooms in a combo of italian herbs, garlic, balsamic, a little honey and olive oil. Did the same with some bite-sized pieces of chicken. Then I put it all over baby spinach with some dried cranberries, feta and avocado-cilantro dressing.
It tastes great, but I want to change things up next week. I'm thinking about a Mexican twist - chili powder, lime and a salsa ranch dressing maybe, with queso fresca crumbles. I could do the same veggie combo too.
broccoli and cauliflower are great for roasting, so is asparagus and would go wonderfully well with the Mexican twist. Asparagus and lime are best friends. carrots also are great roasted. I think most veggies roast well if you pay attention to them. You said, you used zucchini I am not fond of it roasted. It has a bit too much liquid in it for me. I do love it sauteed. You may want to switch from spinach to romaine or some other type of greens just for variety.
What you are making is similar to the bowls we make for dinner, but in salad form.
We just do different flavor profiles and mix ingredients as needed. Japanese: miso or wasabi dressing, Greek: lemon vinagrette with feta and pepperoncinis, Chinese: soy / sesame oil, Mexican: salsa, did a spicy buffalo flavor on mock chicken with blue cheese.
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broccoli and cauliflower are great for roasting, so is asparagus and would go wonderfully well with the Mexican twist. Asparagus and lime are best friends. carrots also are great roasted. I think most veggies roast well if you pay attention to them. You said, you used zucchini I am not fond of it roasted. It has a bit too much liquid in it for me. I do love it sauteed. You may want to switch from spinach to romaine or some other type of greens just for variety.
From my perspective, cauliflower is basically undead broccoli. So that's a no-go, along with limas But roasted broccoli! OMG love that stuff. That would go great.
Asparagus I'll have to give a go too - I never though of it with Mexican themed seasonings, but it seems like it could be great.
The zukes actually do pretty well - they get that brown edge and still maintain their moisture - I roasted everything separately so the wetness didn't mess with the other veggies.
I will think about trying other greens, for sure! Just not kale. It's ok, but a little goes a long way!
What you are making is similar to the bowls we make for dinner, but in salad form.
We just do different flavor profiles and mix ingredients as needed. Japanese: miso or wasabi dressing, Greek: lemon vinagrette with feta and pepperoncinis, Chinese: soy / sesame oil, Mexican: salsa, did a spicy buffalo flavor on mock chicken with blue cheese.
I ALWAYS order the roasted veggie salad from CPK, it's my favorite.
Don't forget squash which is great roasted (butternut, kobucha, etc.), toast nuts and add, toast grains before cooking (quinoa, farro, etc.) to add (really makes the salad more filling). Bellpeppers are great roasted too!
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Mexican roasted vegies? MUST get a fresh pepper and roast it, then peel it and include it with the other vegies. Like it hot but not outrageously hot? Get Anaheims. Prefer a milder flavor? Get a poblano.
Tomatoes might be another thing to add to your roasting pan. They won't take long to cook.
Have you looked through recipes? I'm sure there are lots for roasted veggies.
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But roasted broccoli! OMG love that stuff. That would go great. 
