zucchini & Avocado Pasta

This recipe is best with:

 

 Ingredients

  • 1 Chinese eggplant, sliced in half lengthwise

  • 8 oz. penne pasta, cooked

  • 5 cloves garlic, finely chopped

  • 1 med. red and yellow bell pepper, cut into 1-inch pieces

  • 3 med. zucchini, cut in half lengthwise and sliced

  • 1 leek thinly sliced, separated

  • 1 Tbsp Cape Culinary Pizza Seasoning

  • 3 Tbsp. balsamic vinegar

  • 1 Tbsp. olive oil

  • 1 tsp. Cape Culinary Rock salt and Black Pearl pepper to taste

  • 500g of chicken fillet cooked and cut into cubes

  • ½ cup chick stock

  • ½ tsp Cape Culinary Basil

  • 2 ripe avocado peeled and cut into 32 slices

  • Fine graded Parmesan cheese

Preparation

  • In a large roasting dish combine all vegetables.

  • In a small bowl, blend 2 Tbsp. balsamic vinegar, oil, garlic, salt and pepper and Pizza seasoning and pour over vegetables and toss to coat.

  • Preheat oven at 180 degrees Roast vegetable for 45 min, stirring them twice.

  • Remove vegetables from oven and pour the remaining balsamic vinegar over them

  • In a large serving bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth and basil (fresh optional).

  • Portion in to bowls and place four slices avocado and some fresh basil leaves and top with parmesan cheese.

Serve with Italian Breads