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Yes, 10 cloves of garlic sounds like a lot, but that is correct. And it's not overpowering like you might think.


  • 3 medium zucchini, cut in half lengthwise and sliced
  • 1 leek, sliced (white part only)
  • 1 medium red bell pepper, cut into 1" pieces
  • 1 medium yellow bell pepper, cut into 1" pieces
  • 1 eggplant, cut in quarters lengthwise and sliced
  • 6 tablespoons balsamic vinegar, divided
  • 2 tablespoons olive oil
  • 10 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasonings
  • 8 ounces penne pasta, uncooked
  • 2 cups cooked chicken, diced
  • 1 cup chicken broth
  • crumbled feta cheese or grated Parmesan cheese


  • Preheat oven to 375 degrees.
  • Combine all vegetables in a large roasting pan sprayed with non-stick cooking spray.
  • In a small bowl, blend 2 Tbsp balsamic vinegar, oil, garlic, salt, pepper and Italian seasonings.
  • Pour the blended ingredients over the vegetables and toss until covered well.
  • Roast in oven for 45 minutes, stirring twice.
  • While roasting vegetables, cook pasta according to package directions.
  • Drain well.
  • Remove vegetables from oven and pour the remaining balsamic vinegar over the vegetables
  • In a large bowl, toss together cooked pasta, roasted vegetables, chicken, and chicken broth.
  • Serve with crumbled feta cheese or grated Parmesan cheese over top.

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