Lemony Pasta with Eggplant, Mushroom & Squash
Preheat grill to medium-high (400°F). Place bag on a tray with pre-cut vent and "This Side Up" facing up.
Open wide to fill and arrange eggplant, mushrooms, and squash in an even layer in the bag. Sprinkle with garlic, capers, lemon zest, salt and red pepper flakes. Drizzle with olive oil.
Layer pasta evenly over ingredients. Turn up bottom edge of bag and pour vegetable broth and lemon juice over pasta, being careful not to spill.
Fold bag 2 times to seal and slide bag onto grill. Grill for 10 minutes in a closed grill.
Open bag and stir ingredients with a wooden or silicon spoon. Leave bag open and continue grilling for 10-20 minutes in a closed grill, checking after 10 minutes, until pasta reaches desired doneness.
Scrunch bag to close and carefully slide onto tray. Open bag wide, leaving bottom edge turned up to prevent juices from flowing out of bag. Spoon into dish and enjoy!