Kielbasa and Pierogies with Summer Veggies
What you need:
- 1 pkg. kielbasa, sliced
- 1 box (16 oz.) frozen pierogies
- 3 Tbsp. olive oil, divided
- 2 Tbsp. minced garlic
- 1 large zucchini, diced
- 1 large yellow squash, diced
- 1 cup grape tomatoes, halved
- 1 can corn, drained
- Salt and pepper, to taste
Directions:
- Heat 2 Tbsp. olive oil over medium heat. Add yellow peppers and garlic and cook until fragrant, about 2 to 3 minutes.
- Add zucchini and squash and saute for 6 to 8 minutes.
- Meanwhile, heat remaining Tbsp. olive oil over medium-high heat and saute until the edges crisp up. Set aside.
- Add frozen pierogies on top of vegetables, making sure they don't overlap each other. Cover the skillet and cook for about 5 minutes, stirring once during cook time.
- Add cooked kielbasa, grape tomatoes, and corn. Season to taste with salt and pepper.
- Cover and cook for about 5 to 8 minutes until everything is heated through. Stir occasionally while cooking.
Recipe slightly adapted from The Crumby Cupcake