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.
Course Main Course
Cuisine American
Keyword kielbasa and pierogies
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 4servings
Calories 541kcal
Author Erica
Ingredients
14ounceskielbasa
16ouncesfrozen pierogies
3tablespoonsolive oilseparated
2tablespoons+ 1 teaspoon minced garlicseparated
½red onionsliced
1yellow bell peppersliced
1large zucchinisliced
1large yellow squashsliced
1cupgrape tomatoeshalved
2ears fresh cornkernels cut from cob
Kosher salt
Freshly ground black pepper
2tablespoonsapple cider vinegar
2tablespoonsdijon mustard
Instructions
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!