Oven-Roasted Zucchini and Asparagus with Lemon and Shaved Parmesan

If you're like me, you want side dishes to be simple. Maybe one step beyond frozen peas and carrots. This side dish fits that bill. A simple toss in olive oil and the veggies hit the oven. All that's required once they get tender and golden is a spritz of lemon and a shave of good-quality cheese. 

The best part is, the dish is fancy-looking enough to impress...

Oven-Roasted Zucchini and Asparagus with Lemon and Shaved Parmesan

1/2 pound fresh asparagus spears, cut into 3-inch pieces
1 zucchini, halved lengthwise and cut into 3-inch pieces
1 tablespoon olive oil
Salt and freshly ground black pepper
1 lemon, cut into wedges
2-inch piece good-quality parmesan or Pecorino Romano cheese, shaved with a vegetable peeler

Preheat the oven to 425 degrees. 
In a large bowl, combine the asparagus and zucchini. Add the olive oil and salt and pepper to taste and toss to coat. Transfer the vegetables to a shallow baking dish. 
Roast for 25 minutes, until the vegetables are crisp-tender and golden. Squeeze one lemon wedge over the dish (serve the extra lemon wedges on the side). Top with the shaved cheese and serve.

Serves 4