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
1/2 lb. boneless, skinless chicken, cooked and cut into cubes
1/2 cup salt reduced, fat free chicken broth
1 ripe California avocado, seeded, peeled and cut into 16 slices

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 F. 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 and place two slices avocado and a fresh basil leaf on each.

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