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A summery spin on a Polish classic that’s light enough to eat no matter how hot it is! Fresh summer vegetables are sautéed with kielbasa and pierogies, then tossed in a tangy Dijon vinaigrette.
Raise your hand if you love pierogies!!
Honestly, it’s potato wrapped in pasta, what’s not to love?
Don’t lie, starchy carb lovers. I know you. I am you.
I’m 50% Polish, 50% German, and kielbasa and pierogies were pretty much a staple in my house growing up. Nana usually paired it with a big helping of sauerkraut (which I didn’t truly appreciate until I got a little older) and a side of sour cream, which is fairly traditional in old world preparations.
This week, I’m happy to bring you a summery version of one of my favorite dishes – Kielbasa and Pierogies with Summer Vegetables. I’ve incorporated some of the season’s best produce in an awesome one-pan meal that takes less than an hour to prep and have on the table!
As you read this, I’m very likely on my way to Orlando for this weekend’s big Food & Wine Conference! I’ve been looking so forward to this conference, especially after attending the over-the-top wonderful Food Blog Forum this past winter.
Ever since that incredible conference (where we got insanely spoiled in every way), I’ve maintained the belief that any other one that I go to will have some big shoes to fill to even pale in comparison .
But the more tidbits of this weekend that I’ve seen over the last few months, the more confident I am that #FWCon will be just as good, if not better in its own right. They have a great lineup of sponsors, speakers, and events awaiting us that, while similar to FBF, are still completely new and different.
I’m even more excited about this conference, since it was founded by the very same woman responsible for The Sunday Supper Movement, Mrs. Isabel Laessig (aka Family Foodie.) I got involved with #SundaySupper a few months ago, after following some of the participating bloggers for quite some time. I really love the idea that the movement stands for, so I finally took the plunge and starting taking part in their weekly virtual dinners.
But…you don’t only eat on Sundays, right? So Weekday Supper is here to solve your Monday-Friday busy dinner woes!
This week, my contribution is a truly yummy spin on my Nana’s classic Polish kielbasa and pierogies. I’ve spent lots of time at our local farmer’s market lately, and the produce has been way too good to pass up. I’ve tried to work zucchini, peppers, and corn on the cob in to a lot of our weekday dinners, and this has been one of our favorite dishes so far.
We’ve got to counteract all the pizza we had on vacation, somehow!
The Dijon vinaigrette really makes this dish, too, so don’t skip it! It’s the perfect blend of tangy and sweet, and turns an otherwise super-hearty dish into something a bit lighter for a summer supper on the patio with a cold glass of Pinot Grigio!
Kielbasa and Pierogies with Summer Vegetables #WeekdaySupper
A summery spin on a Polish classic that's light enough to eat no matter how hot it is! Fresh summer vegetables are sautéed with kielbasa and pierogies, then tossed in a tangy Dijon vinaigrette.
- 1 (14 ounces) package kielbasa
- 1 (16 ounces) box frozen pierogies
- 3 tablespoons olive oil, separated
- 2 tablespoons + 1 teaspoon minced garlic, separated
- 1/2 red onion, sliced
- 1 yellow bell pepper, sliced
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 cup grape tomatoes, halved
- 2 ears fresh corn, kernels cut from cob
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- In a large saute pan, heat 2 Tablespoons olive oil over low-medium heat. Caramelize onions for about 15 minutes, stirring occasionally, then add yellow peppers and garlic and cook another 2-3 minutes until fragrant.
- Add zucchini and squash and saute together for 6-8 minutes until they begin to soften.
- Layer the frozen pierogies on top of the vegetables in a single layer, cover, and cook over medium heat for 5 minutes, stirring halfway through.
- Add the kielbasa, grape tomatoes, and corn. Season everything with salt and black pepper, and continue to cook, covered, for an additional 5-8 minutes until everything is cooked through, being sure to stir occasionally.
- While everything is cooking, combine 1 Tablespoon olive oil, 2 Tablespoons apple cider vinegar, 2 Tablespoons Dijon mustard, and 1 teaspoon of garlic in a small bowl, whisking to incorporate.
- Drizzle Dijon vinaigrette over finished dish and toss to coat. Serve and enjoy your quick, easy meal!
|Amount Per Serving||As Served|
|Calories 541kcal Calories from fat 349|
|% Daily Value|
|Total Fat 39g||60%|
|Saturated Fat 11g||55%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
What is your favorite one-pan meal of all time?
Take a look at the rest of this week’s wonderful Weekday Supper lineup!
Monday – Lemon and Artichoke Pasta by Hezzi-D’s Books and Cooks
Tuesday – Chicken and Veggie Stir Fry by The Freshman Cook
Wednesday – Grilled Ribeye with Portobello Mushrooms by Cooking Chat
Thursday – Gluten Free Veggie Pesto Pasta by Gluten Free Crumbley
Friday – Summer Vegetable & Kielbasa Pasta by The Crumby Cupcake