Description
This vibrant and satisfying Chimichurri Pierogies with Roasted Veggies recipe combines tender potato or cheese pierogies with a medley of roasted broccoli, bell pepper, zucchini, and red onion, all tossed in a fresh and zesty chimichurri sauce. Perfect as a main course for a comforting vegetarian dinner, it offers an easy weeknight meal bursting with flavor and healthy ingredients.
Ingredients
Scale
Pierogies and Vegetables
- 1 (16 oz) package frozen potato or cheese pierogies
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
Chimichurri Sauce
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro (optional)
- 3 garlic cloves, minced
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Roast the Vegetables: Preheat your oven to 425°F. On a large sheet pan, toss the broccoli florets, sliced red bell pepper, zucchini half-moons, and sliced red onion with 2 tablespoons of olive oil, salt, and black pepper to taste. Spread them evenly and roast for 20–25 minutes, tossing halfway through, until veggies are tender and lightly browned.
- Prepare the Chimichurri Sauce: While the vegetables roast, combine the finely chopped parsley, cilantro (if using), minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Stir in the ½ cup olive oil until well mixed. Set aside to let flavors meld.
- Cook the Pierogies: Cook the pierogies according to the package instructions. You can either boil them and pan-fry for a crisp exterior, or bake them in the oven at 400°F for 15–18 minutes with a drizzle of olive oil, flipping halfway to ensure even cooking.
- Combine and Serve: Once cooked, toss the pierogies with the roasted vegetables. Drizzle generously with the chimichurri sauce and serve warm. Garnish with extra fresh herbs if desired for an added fresh touch.
Notes
- Homemade pierogies can be used instead of frozen for a fresher taste.
- For extra brightness, add crumbled feta cheese or a squeeze of lemon juice when serving.
- Chimichurri sauce stores well in the refrigerator for up to 5 days, making it easy to prepare ahead.
