Broccoli, Mushrooms, and Roasted Peppers

2 tablespoon olive oil
3 large shallots, peeled and sliced
8 oz shiitake mushrooms, stems removed, caps sliced 1/4 in. thick
8 cups fresh broccoli florets
1 jar (7 oz) roasted red peppers, chopped (1/2 cup)
1/2 tsp salt
1/4 tsp freshly ground pepper
2 tablespoon balsamic vinegar

Heat oil in a large nonstick skillet over medium-high heat. Add shallots and mushrooms, sauté 2 minutes.
Add broccoli; sauté 2 minutes. Add roasted peppers, salt, pepper and 2 Tbsp water. Cover and, stirring once, cook 4 to 5 minutes until broccoli is just tender. Remove from heat; toss with vinegar.

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