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:

1. Heat 2 Tbsp. olive oil over medium heat. Add yellow peppers and garlic and cook until fragrant, about 2 to 3 minutes.
2. Add zucchini and squash and saute for 6 to 8 minutes.
3. Meanwhile, heat remaining Tbsp. olive oil over medium-high heat and saute until the edges crisp up. Set aside.
4. 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.
5. Add cooked kielbasa, grape tomatoes, and corn. Season to taste with salt and pepper.
6. 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