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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.

Serves 4 servings     adjust servings

Preparation 10 mins Cook Time 45 mins Total Time 55 mins


  • 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


  1. 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.
  2. Add zucchini and squash and saute together for 6-8 minutes until they begin to soften.
  3. 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.
  4. 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.
  5. 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.
  6. Drizzle Dijon vinaigrette over finished dish and toss to coat. Serve and enjoy your quick, easy meal!


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