Place zucchini in a colander or strainer. Sprinkle with coarse or kosher salt and place colander in the sink. The salt draws excess liquid from the zucchini. Let the zucchini sit for at least 15 minutes, then rinse well and drain.
Preheat oven to 400 degrees. Line two rimmed baking sheets with parchment or Silpats. Or if you’ve got a grill, get grilling.
Place corn, sliced onions, peppers and zucchini on the baking sheets, spreading everything out so vegetables aren’t crowded. You want them to roast, not steam.
Drizzle with olive oil and 1 teaspoon of the magic dust. Roast for 20 minutes, turning occasionally, until everything gets a little blistered.
Remove from oven and allow to cool.
In a small bowl, whisk together the vegan mayonnaise and fresh lime juice. Stir together till mixture is thinned but combined. Add the garlic powder and chili powder or sweet paprika and stir again. Easy-peasy and utterly delicious.
Mound fresh greens on a platter and arrange the roasted vegetables on top. Add sliced tomato, chopped cilantro, and a pinch of sea salt. Drizzle on the dressing.