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.