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.