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3 medium zucchini, cut in half lengthwise and sliced
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1 medium red onion, sliced into crescents
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1 leek, white part only, thinly sliced and separated into rings
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1 medium red bell pepper, cut into 1-inch pieces
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1 medium yellow bell pepper, cut into 1-inch pieces
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1 Japanese eggplant, cut in half lengthwise and sliced
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3 tablespoons balsamic vinegar, divided
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1 tablespoon olive oil
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3 medium cloves garlic, finely chopped
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1 teaspoon salt
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1 teaspoon ground black pepper
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8 ounces uncooked penne pasta
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2 cups cubed cooked chicken breasts
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1/2 cup hot chicken broth
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1 tablespoon chopped fresh basil leaves
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1 large, ripe avocado, seeded, peeled and cut into slices
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fresh basil leaves, for garnish
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