Tortellini with Pesto and Roasted Veggies

medium zucchini (, ends trimmed, sliced into half moons)

medium yellow squash (, ends trimmed, sliced into half moons)

red bell pepper (, diced into 3/4-inch squares)

large red onion (, diced into 3/4-inch squares)

button mushrooms (, sliced fairly thick)

pkg. grape or cherry tomatoes, halved

olive oil

Salt and freshly ground black pepper

garlic (, minced)

pkg. refrigerated three cheese tortellini

fresh spinach

homemade or store-bought pesto

Finely shredded parmesan cheese (, for serving)