Grilled Pierogies with Sausage and Peppers
Have you ever grilled pierogies? Give it a shot! This Grilled Pierogies with Sausage and Peppers recipe is a new favorite on our summer grilling menu!
Servings: 4 servings
Calories: 795kcal
Ingredients
- 1 medium red onion cut into 1”-thick slices
- 1 medium yellow squash halved lengthwise
- 2 red bell peppers cut into 1” strips
- 4 Tbsp olive oil divided
- 1½ tsp Italian seasonings
- 1 tsp kosher salt
- 1 16-oz. package frozen cheese-filled pierogies
- 16 oz. Italian sausage links mild or hot
- ¾ cup fresh basil chopped
- 1 tsp minced garlic
- ½ cup ricotta cheese
- ½ cup Parmesan cheese grated
Instructions
- Light charcoal grill for direct heat. (I aim for ~350-375°F when grilling vegetables.)
- Brush squash, red onions and bell peppers with 1 Tbsp of olive oil. Sprinkle tops of vegetables with Italian seasonings and salt. Set vegetables aside.
- Brush frozen pierogies with 2 Tbsp of olive oil.
- Place vegetables on grill cut-sides down. Also place pierogies and sausage on grill at this stage. Grill for 10-12 minutes, turning occasionally, or until all vegetables are tender and sausage is fully cooked.
- Slice the vegetables and sausage into bite-sized pieces and place in a large bowl. Add remaining 1 Tbsp olive oil, chopped basil and garlic. Toss until well combined.
- Add grilled pierogies and toss gently.
- Divide into serving bowls and top with spoonful of ricotta and grated Parmesan cheese.
Nutrition
Calories: 795kcal | Carbohydrates: 11g | Protein: 26g | Fat: 57g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Cholesterol: 110mg | Sodium: 1642mg | Potassium: 651mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2446IU | Vitamin C: 90mg | Calcium: 272mg | Iron: 3mg
