Pasta with Oven-roasted Vegetables and Avocado Recipe from China

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 (227 g) uncooked penne pasta , cooked according to package directions
• 0.5 lb (227 g) boneless, skinless chicken , cooked and cut into cubes
• 0.5 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