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 tablespoons balsamic vinegar, divided
1 tablespoon olive oil
5 medium cloves garlic, ﬁnely chopped
½ teaspoon salt
1 teaspoon ground black pepper
8 ounces whole grain penne pasta, cooked according to package directions
½ cup salt-reduced, fat free vegetable broth
1 tablespoon chopped fresh basil leaves
1 ripe avocado, seeded, peeled, and cut into 16 slices
Fresh basil leaves, for garnish
Preheat the oven to 375. In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables.
In small bowl, blend 2 tablespoons of the balsamic vinegar with the oil, garlic, salt, and pepper. Pour over vegetables, and toss to coat.
Roast the vegetables in the oven for 45 minutes, stirring twice.
Remove vegetables from the oven and pour on remaining balsamic vinegar.
In large bowl, toss together cooked pasta, roasted vegetables, the vegetable, broth, and basil. Portion into 8 individual low-sided pasta bowls.
Place two slices avocado and a fresh basil leaf, optional, on top of pasta.
Recipe and photo courtesy the California Avocado Commission
Total Fat: 6g
Saturated Fat: 1g
Total Sugar: 7g (Added Sugar: 0g)