Pasta with Oven-roasted Vegetables and Avocado

== Ingredients ==
* 3 medium zucchini, cut in half lengthwise and sliced
* 1 medium red onion, sliced into crescents
* 1 leek (white part only) thinly sliced, rings separated
* 1 medium red bell pepper cut into 1 inch pieces
* 1 medium yellow bell pepper cut into 1 inch pieces
* 1 Chinese eggplant, cut in half lengthwise and sliced
* 3 tbsp balsamic vinegar, divided
* 1 tbsp olive oil
* 5 medium cloves garlic, finely chopped
* 1 tsp salt
* 1 tsp ground black pepper
* 8 oz uncooked penne pasta, cooked according to package directions
* ½ pound boneless, skinless chicken, cooked and cut into cubes
* ½ cup salt-reduced, fat free chicken broth
* 1 tbsp chopped, fresh basil leaves
* 1 ripe large genuine California avocado, seeded, peeled and cut into 16 slices
* garnish: fresh basil leaves
== Directions ==
# In large roasting pan (bottom of broiler pan works well) sprayed with non-stick cooking spray, combine all vegetables.
# In small bowl, blend 2 tablespoons balsamic vinegar, oil, garlic, salt, and pepper.
# Pour over vegetables and toss to coat.
# Roast in pre-heated 375°F oven for 45 minutes, stirring twice.
# Remove vegetables from oven and pour on remaining 1 tablespoon balsamic vinegar.
# In large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth, and basil.
# Portion into 8 low-sided pasta bowls.
# Place two slices avocado and a fresh basil leaf on top of pasta.
# Serve.
Category:Balsamic vinegar Recipes
Category:Basil Recipes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Chinese eggplant Recipes
Category:Hass avocado Recipes
Category:Leek Recipes
Category:Penne Recipes
Category:Red bell pepper Recipes
Category:Red onion Recipes