Description
These Chimichurri Pierogies with Roasted Veggies are a delightful fusion dish that combines the comforting flavors of pierogies with the vibrant, herbaceous notes of chimichurri sauce. Perfect for a vegetarian dinner, this recipe is easy to make and ideal for a quick weeknight meal.
Ingredients
Scale
Pierogies:
- 1 (16-ounce) package frozen pierogies (potato and cheese or your preferred variety)
Roasted Veggies:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 zucchini (sliced into half moons)
- 1 red onion (sliced)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Other:
- 1/2 cup chimichurri sauce (store-bought or homemade)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare vegetables: Toss bell peppers, zucchini, and red onion with olive oil, salt, pepper, garlic powder, and smoked paprika. Roast for 20–25 minutes until tender and caramelized, flipping halfway through.
- Cook pierogies: Cook pierogies according to package directions, either boiling or pan-frying.
- Combine: Toss roasted vegetables and pierogies with chimichurri sauce until coated.
- Serve: Serve warm, garnished with fresh herbs if desired.
Notes
- You can make a quick homemade chimichurri sauce with fresh parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes.
- For extra flavor, pan-fry the pierogies in butter after boiling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
