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BBQ Vegetable Pierogy Pockets




Source of Recipe


Internet


List of Ingredients




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

Place 4 frozen pierogies on each of the foil pieces. Arrange the vegetables on each pile of pierogies, followed by the BBQ sauce. Coat the vegetables and the pierogies thoroghly with the BBQ 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.


Recipe