Preheat oven to 450° F. Spray large roasting pan with nonstick spray. Combine bell peppers, eggplant, zucchini, red onions, and tomatoes in prepared pan. Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup cooking liquid. Combine pasta, roasted vegetables and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on platter. Top with grilled chicken slices, sprinkle with Parmesan and serve.
Questions? Email Julie Levanway.