Roasted Garlic Avocado Pasta

Ingredients

 * 3 med. zucchini, cut in half lengthwise and sliced
 * 1 leek (white part only) thinly sliced, separated
 * 1 med. red and 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 med. cloves garlic, finely chopped
 * 1 tsp salt and pepper
 * 8 oz penne pasta, cooked
 * ½ Pound boneless, skinless chicken, cooked and cut into cubes
 * ½ Cup salt reduced, fat free chicken broth
 * 1 ripe California avocado, seeded, peeled and cut into 16 slices

Directions
In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables.

In a small bowl, blend 2 Tbsp. balsamic vinegar, oil, garlic, salt and pepper.

Pour over vegetables and toss to coat.

Roast in preheated 375 degF. oven for 45 min, stirring twice

Remove vegetables from oven and pour on remaining Tbsp. of balsamic vinegar.

In a large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth and fresh basil (optional).

Portion into 8 pasta bowls.

Place two slices avocado and a fresh basil leaf on each.