Pasta With Oven Roasted Vegetables and Avocado - California Avocados

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
• 1/2 cup salt-reduced, fat free vegetable broth
• 1 Tbsp. chopped fresh basil leaves
• 1 ripe, Fresh California Avocado, seeded, peeled and cut into 16 slices
• As needed Fresh basil leaves, for garnish