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Barbecue Vegetable Pierogy Pockets


2 dozen potato and cheddar cheese pierogies
4 pieces Heavy duty aluminum foil (11"x11")
1 large zucchini, sliced
10 fresh mushrooms, sliced
1 medium onion, sliced
1 cup mixed red, green, and yellow sweet peppers, sliced
1 cup Barbecue sauce
1 tablespoon chopped parsley

Place 4 frozen pierogies on each of the foil pieces. Arrange the vegetables on each pile of pierogies, followed by the Barbecue sauce. Coat the vegetables and the pierogies thoroghly with the Barbecue sauce. Crimp the edges of the foil so the pierogies are completely sealed in foil. Place on grill on medium heat for 20 minutes. To serve, open pockets and garnish with parsley. Great side-dish for marinated chicken breasts

Makes 8 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.