Pasta With Oven Roasted Vegetables and Avocado

Serves: 8


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

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit