Summer Grilled Pierogy Bowl
TOTAL TIME
17
MINUTES
PREP TIME
5
MINUTES
INGREDIENTS
9
SERVINGS
3
PIEROGY GRILLING TIPS
Before grilling, run them under cool water for 2-3 minutes to thaw them. (This makes the pierogies easier to work with while ensuring they don’t get too soft!)
Coat the pierogies completely in oil
Pierogies grill best when you use a piece of aluminum foil as a grilling tray. This prevents the pierogies from sticking to the grill or falling apart when flipping… but you still get grill marks!
Ingredients
Ingredients:
- 1 1lb box of Mrs. T’s Classic Onion Pierogies (Full-sized)
- 1 6oz package of arugula
- 4 fresh peaches, sliced
- 16oz cherry tomatoes, halved
- 8oz fresh mozzarella cheese, torn into bite size pieces
- Olive oil
- Balsamic vinegar
- Balsamic glaze
- Flaky salt
Directions
- Brush Mrs. T`s Classic Onion Pierogies with olive oil and then grill for 10 minutes at 400°F. Set aside once cooked through.
- Divide arugula evenly between 3-4 bowls. Drizzle with olive oil.
- Place 3-4 pierogies in each bowl.
- Divide the peaches, tomatoes, & mozzarella cheese between the bowls.
- Top each bowl with flaky salt, a drizzle of olive oil, balsamic vinegar, and balsamic glaze.
