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
• 1/2 lb (227 g) boneless, skinless chicken, cooked and cut into cubes
• 1/2 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