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 CaliforniaAvocado.com/recipes.