Toss all vegetables but lettuce (and any other vegetables you want) in olive oil. Top with seasonings.
Spread on roasting pan; roast at 400 degrees for 10-15 minutes.
Rinse, chop and spin the romaine lettuce dry using a salad spinner. If you don't have a salad spinner, pat dry with a clean towel.
Divide clean lettuce between two large plates or four small plates.
Top each plate with roasted vegetables and any additional seasonings, to taste.
Notes
Serving size: 1 serving1 (Total recipe makes 2 servings or can be split into 4) Protein 8.00g, Fat 14.95g, Cals 229, Carbs 23.50g, Fiber 11.50g -- NET CARBS: 12.00g
Recipe by The Low Carb Diet at https://the-lowcarb-diet.com/mixed-vegetable-salad/