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Grilled Pierogies with Sausage and Peppers

Grilled Pierogies with Sausage and Peppers: A Summer Grilling Joy

Delight in the flavors of Grilled Pierogies with Sausage and Peppers, perfect for summer cookouts and quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grilled Mix
  • 1 medium Red Onion Adds sweetness and depth; substitute with shallots for a milder flavor.
  • 1 medium Yellow Squash Contributes a tender, mild flavor; zucchini makes a great alternative.
  • 2 medium Red Bell Peppers Provides color and sweetness; use yellow or green peppers if preferred.
  • 1 tablespoon Olive Oil Essential for grilling and flavor; can use avocado oil for a higher smoke point.
  • 1 teaspoon Italian Seasonings Enhances flavor profile; replace with fresh herbs for a fresher taste.
  • 1 teaspoon Kosher Salt Balances flavors; sea salt or Himalayan salt can be used as substitutes.
  • 2 cloves Minced Garlic Adds a pungent, aromatic element; garlic powder is a quick alternative.
For the Pierogies & Sausage
  • 16 ounces Frozen Cheese-Filled Pierogies The main component providing creaminess; homemade pierogies can be used, though cooking times may need adjustments.
  • 1 pound Italian Sausage (Mild or Hot) Adds savory depth; substitute with turkey sausage for a leaner option or omit for a vegetarian dish.
For the Topping
  • 1/4 cup Fresh Basil For freshness and aroma; Italian parsley can be used if basil is not available.
  • 1 cup Ricotta Cheese Provides creaminess and richness; cream cheese can be used for a different flavor profile.
  • 1/2 cup Grated Parmesan Cheese Adds salty flavor and texture; nutritional yeast can be used for a vegan version.

Equipment

  • Grill
  • Grill pan or basket
  • Cutting board
  • Knife
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your charcoal grill to a medium-high temperature of about 350-375°F. Ensure the grill grates are clean.
  2. Slice the yellow squash, red onion, and red bell peppers into even pieces. Drizzle with olive oil, sprinkle with Italian seasonings and kosher salt, toss to coat.
  3. Brush frozen cheese-filled pierogies gently with olive oil, ensuring each is well-coated.
  4. Add the vegetables and Italian sausage to the hot grill. Grill for 10-12 minutes, turning occasionally until cooked through.
  5. Remove from grill, allow to cool slightly. Slice sausage and chop vegetables. Combine in a bowl with remaining olive oil, minced garlic, and basil.
  6. Gently add grilled pierogies to the sausage and vegetable mix, tossing to coat evenly.
  7. Serve topped with ricotta cheese and grated Parmesan. Enjoy while warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 60mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage. Reheat on the grill or in a skillet.

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