Description
Delight your taste buds with these flavorful Chimichurri Pierogies served with a medley of roasted veggies. A fusion dish that combines the comfort of Eastern European pierogies with zesty South American chimichurri sauce.
Ingredients
Scale
Pierogies:
- 1 (16 oz) package frozen potato and cheese pierogies
Roasted Veggies:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 small red onion (sliced)
- 1 small zucchini (sliced)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Chimichurri Sauce:
- 1 cup fresh parsley (finely chopped)
- ¼ cup fresh cilantro (finely chopped)
- 3 garlic cloves (minced)
- ½ teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven: Preheat oven to 425°F and line a baking sheet with parchment paper.
- Roast Veggies: Spread sliced bell peppers, red onion, and zucchini on the sheet. Drizzle with olive oil, season with salt and black pepper, toss to coat, and roast for 20-25 minutes.
- Cook Pierogies: Boil pierogies in salted water according to package instructions, then drain.
- Make Chimichurri: Combine parsley, cilantro, garlic, red pepper flakes, vinegar, and olive oil in a bowl.
- Pan-Fry Pierogies: Pan-fry cooked pierogies until golden on both sides.
- Serve: Serve pierogies topped with roasted veggies and chimichurri sauce.
Notes
- You can swap potato and cheese pierogies for mushroom or sauerkraut varieties.
- Add a squeeze of lemon over the top just before serving for extra brightness.
Nutrition
- Serving Size: 4-5 pierogies with veggies and sauce
- Calories: 460
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
