Pesto with Roasted Chicken and Vegetables

4 chicken breasts, chopped into bite-size pieces
2 zucchini, chopped into bite-size pieces
2 yellow squash, chopped into bite-size pieces
1 cup grape tomatoes, halved
1/4 cup shredded parmesan cheese
1/4 cup homemade basil pesto (see recipe from a previous entry)
Extra-virgin Olive Oil
1 tsp coarse salt
1 tsp freshly ground black pepper

Preheat oven to 425. Combine chicken, zucchini, and squash on a large cookie sheet. Toss with olive oil, salt, and pepper until evenly coated. Do not crowd pan; Use two pans if necessary. Roast in the oven for 25-30 minutes, until chicken and vegetables are golden brown, stirring half-way through cooking time. Remove from the oven and stir in pesto and tomatoes. Gently toss together until evenly coated with pesto. Sprinkle with parmesan cheese and stir. Serve warm or cold.