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

 * 1) In large roasting pan (bottom of broiler pan works well) sprayed with non-stick cooking spray, combine all vegetables.
 * 2) In small bowl, blend 2 tablespoons balsamic vinegar, oil, garlic, salt, and pepper.
 * 3) Pour over vegetables and toss to coat.
 * 4) Roast in pre-heated 375°F oven for 45 minutes, stirring twice.
 * 5) Remove vegetables from oven and pour on remaining 1 tablespoon balsamic vinegar.
 * 6) In large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth, and basil.
 * 7) Portion into 8 low-sided pasta bowls.
 * 8) Place two slices avocado and a fresh basil leaf on top of pasta.
 * 9) Serve.