Roasted color vegetables over four-cheese ravioli

1 package grape tomatoes
6 miniature zucchini
1 summer squash
4 cloves garlic, crushed
2 tbsp. fresh parsley
1/4 c. olive oil
salt and pepper
1 c. shaved parmesan cheese
2 tbsp. crushed red pepper
250 g. fresh four-cheese ravioli

Preheat oven to 400°F. Slice squash and zucchini into thin round pieces. Peel and crush the garlic. Coat the surface of a large baking pan with olive oil. Spread out the squash, zucchini, and grape tomatoes and drizzle with more olive oil. Add garlic, parsley, red pepper, salt, pepper, and shaved parmesan cheese.

Place pan in heated oven and roast for 20 minutes, stopping halfway through to stir vegetables. Prepare fresh ravioli according to package directions. Serve vegetables over ravioli and add more parmesan and red pepper to taste.

Best enjoyed on the sofa when excavation tools, string-a-pits, and a pouch laminator have overtaken the kitchen table.