Roasted Garlic Avocado Pasta

Ingredients

 * 3 medium zucchini, cut in half lengthwise and sliced
 * 1 leek (white part only) thinly sliced, separated
 * 1 medium 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 medium 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

 * 1) In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables.
 * 2) In a small bowl, blend 2 tbsp.
 * 3) balsamic vinegar, oil, garlic, salt and pepper.
 * 4) Pour over vegetables and toss to coat.
 * 5) Roast in preheated 375 degf.
 * 6) Oven for 45 minutes, stirring twice remove vegetables from oven and pour on remaining tbsp.
 * 7) Of balsamic vinegar.
 * 8) In a large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth and fresh basil (optional).
 * 9) Portion into 8 pasta bowls.
 * 10) Place two slices avocado and a fresh basil leaf on each.