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.
Servings 4 servings
Calories 541kcal
Ingredients
- 14 ounces kielbasa
- 16 ounces frozen pierogies
- 3 tablespoons olive oil separated
- 2 tablespoons + 1 teaspoon minced garlic separated
- ½ 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
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!
Nutrition
Calories: 541kcal | Carbohydrates: 35g | Protein: 17g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 767mg | Fiber: 5g | Sugar: 9g