Ingredients

1 medium zucchini, halved lengthwise and cut into ¼-inchthick slices 2 plum tomatoes, halved lengthwise and cut into ¼-inch-thick slices (about 6 ounces)
1 eggplant, cut into bite-size pieces (about 1 cup)
1 medium onion, cut into ¼-inch-thick rounds
1 large red bell pepper, cut into ¼-inch-wide slivers
4 tablespoons chopped basil, divided
4 tablespoons balsamic vinegar, divided
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
8 ounces penne
2 tablespoons reduced fat sour cream
1 tablespoon goat cheese (about ½ ounce)